Chicken and Potato Chowder

I recently decided to make a chowder for my wife. I know she loves most types of soup, in particular of the chowder styles. I did this not only because I love her dearly, but also because I had leftover rosemary fingerling smashed potatoes staring at me every time I opened the refrigerator and I was not going to have them go to waste. Sure, I thought of making a corned beef hash with them, but the thought of my wife took over and won that urge.

Chicken and Potato Chowder Recipe
Chicken and Potato Chowder Recipe

This recipe was not only a great use of leftover, but super simple to make and full of comfort to boot. We ate this chowder for a few days, it was that good.

Ingredients:

  • 4 tbsp unsalted butter
  • 2 whole carrots, diced
  • 1 rib of celery, diced
  • 1 whole medium sized onion, diced
  • 1/4 cup of all purpose flour
  • 5 chicken tender loins, cooked and cubed or shredded
  • 1/2 tbsp salt, to taste
  • 1/2 tbsp dried thyme
  • 1 bay leaf
  • pinch of cracked black pepper
  • 5 cups of chicken stock
  • 2 cups of milk
  • 2 cups of cooked potatoes, diced
  • 1 cup of frozen corn
  • shredded cheddar cheese, optional

Start by having your mise-en-place in place as this is a bit of a quick process.

Melt your butter in a large soup pot. Once melted, add in the celery, onion, and carrots, and cook until the onions have fully sweated, roughly 7 minutes. Next gently stir in the flour, and continue to stir until it just gets slightly browned, about 3 minutes. Now add in the thyme, and bay leaf.

Next, add in the milk, and the chicken stock, and continue to stir until the flour smooths out and creates a thickened sauce. Season with salt and pepper, then add in the chicken and potatoes.

Chicken and Potato Chowder Ingredients
Chicken and Potato Chowder Ingredients

Next add in the corn, and cook for about 15 minutes, stirring often. Taste and adjust any seasoning, if necessary.

Now you are ready to serve.

Get a soup bowl ready, ladle in the chicken and potato chowder, and spring some cheddar cheese onto the top of the chowder.

Dig in. This chowder scream comfort. Maybe it is the tenderness of the vegetables and potatoes, or maybe it is the subtle, but flavorful hint of thyme, but overall this chowder will have you wanting another bowl, and another one the following day. My wife was super happy with this recipe, and I was as well, plus I was able to use up those great potatoes. Hope you enjoy!

Chicken and Potato Chowder
Author: 
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 4 tbsp unsalted butter
  • 2 whole carrots, diced
  • 1 rib of celery, diced
  • 1 whole medium sized onion, diced
  • ¼ cup of all purpose flour
  • 5 chicken tender loins, cooked and cubed or shredded
  • ½ tbsp salt, to taste
  • ½ tbsp dried thyme
  • 1 bay leaf
  • pinch of cracked black pepper
  • 5 cups of chicken stock
  • 2 cups of milk
  • 2 cups of cooked potatoes, diced
  • 1 cup of frozen corn
  • shredded cheddar cheese, optional
Instructions
  1. Start by having your mise-en-place in place as this is a bit of a quick process.
  2. Melt your butter in a large soup pot. Once melted, add in the celery, onion, and carrots, and cook until the onions have fully sweated, roughly 7 minutes. Next gently stir in the flour, and continue to stir until it just gets slightly browned, about 3 minutes. Now add in the thyme, and bay leaf.
  3. Next, add in the milk, and the chicken stock, and continue to stir until the flour smooths out and creates a thickened sauce. Season with salt and pepper, then add in the chicken and potatoes.
  4. Next add in the corn, and cook for about 15 minutes, stirring often. Taste and adjust any seasoning, if necessary.
  5. Now you are ready to serve.
  6. Get a soup bowl ready, ladle in the chicken and potato chowder, and spring some cheddar cheese onto the top of the chowder.

 

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Kale and Broccoli Cheddar Soup

I know this is not the prettiest pictures of a soup, however all I can say was this creation was packed full of flavor, and great ingredients to boot. I often ask my wife what she had for lunch, and she will often come back with something along the lines of a broccoli and cheese soup. We have all had it before, and we’ve had good soups, and horrible soups. This one leans to the good soup for sure, regardless of the look. It’s hearty, and makes a great lunch or dinner and is just as good for a leftover.

Kale and Broccoli Cheddar Soup Recipe
Kale and Broccoli Cheddar Soup Recipe

Let’s get started.

Ingredients:

  • 1 head of curly kale, chopped, stems removed
  • 4 cups of broccoli, roughly chopped
  • 2 cloves garlic
  • 3 tbsp unsalted butter
  • 1 tbsp all purpose flour
  • 1 yellow onion, diced
  • 1 carrot, diced
  • 3 cups of milk
  • 2 cups of chicken stock
  • 1 tbsp fresh thyme
  • 3 cups of cheddar cheese, shredded
  • Croutons, to your liking

Start by melting the butter in a large soup pot. Once melted, add in the onion and cook until they become nice and tender. Once tender, add in the garlic, and toss in the flour, and stir, cooking for a few minutes to cook out the flour. Next, add in the milk, and whisk until you have a nice and smooth sauce.

Add in the chicken stock, and give another stir. Reduce the heat to a medium-low, and continue to cook for about 20 minutes or so. Add in the thyme.

Next, add in the broccoli, carrots, and kale. Cook for about another 20 minutes or so until the vegetables get nice and tender. Now we are going to blend. Pour the mixture into a large blender, cover, and then cover with a towel. You can do this in batches as well if you have a smaller blender. Otherwise, if you have an immersion blender, use that.

Pulse until you have a nice puree, then return the mixture back to the pot. Continue cooking on low heat, and then add in the cheddar cheese. If the soup if too thick for you, then feel free to add in about a cup of water or so to thin it out a bit. Give a good stir, and serve with croutons on the top.

This soup is super hearty and delicious and is perfect for a nice, cold day. Furthermore it’s a great way to get all of the wonderful nutrients of kale into the picture. Hope you enjoy!

Kale and Broccoli Cheddar Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 head of curly kale, chopped, stems removed
  • 4 cups of broccoli, roughly chopped
  • 2 cloves garlic
  • 3 tbsp unsalted butter
  • 1 tbsp all purpose flour
  • 1 yellow onion, diced
  • 1 carrot, diced
  • 3 cups of milk
  • 2 cups of chicken stock
  • 1 tbsp fresh thyme
  • 3 cups of cheddar cheese, shredded
  • Croutons, to your liking
Instructions
  1. Start by melting the butter in a large soup pot. Once melted, add in the onion and cook until they become nice and tender. Once tender, add in the garlic, and toss in the flour, and stir, cooking for a few minutes to cook out the flour. Next, add in the milk, and whisk until you have a nice and smooth sauce.
  2. Add in the chicken stock, and give another stir. Reduce the heat to a medium-low, and continue to cook for about 20 minutes or so. Add in the thyme.
  3. Next, add in the broccoli, carrots, and kale. Cook for about another 20 minutes or so until the vegetables get nice and tender. Now we are going to blend. Pour the mixture into a large blender, cover, and then cover with a towel. You can do this in batches as well if you have a smaller blender. Otherwise, if you have an immersion blender, use that.
  4. Pulse until you have a nice puree, then return the mixture back to the pot. Continue cooking on low heat, and then add in the cheddar cheese. If the soup if too thick for you, then feel free to add in about a cup of water or so to thin it out a bit. Give a good stir, and serve with croutons on the top.

 

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Roasted Butternut Squash and Browned Butter Sage Pasta

One of my kids favorite things to eat, believe it or not, (at least 2 of them) is brown butter and sage pasta with parmesan. I don’t blame them. If you have never tried this simple dish, try it, trust me, it’s delicious. I grown sage every year, primarily for that reason, but I also grow it to be used in brining chicken and turkey. Lord help us it’s almost Thanksgiving!

With our farmer’s market winding down, I decided to pick up a handful of squash. In all honesty, I’m not a big fan of squash, but I think my wife is and hence why I buy the stuff, plus I have no problem supporting the farmers. No problem at all. So as I picked up some acorn, butternut, and spaghetti squash, I decided to come up with a riff on the favorite browned butter and sage pasta with butternut squash. Did my wife love it? YES.

Roasted Butternut Squash with Sage and Browned Butter Recipe
Roasted Butternut Squash with Sage and Browned Butter Recipe

Let’s get started.

Ingredients:

  • 1 lb of your favorite pasta, cooked just before al dente (I used a thin linguine)
  • 1 whole butternut squash, peeled, seeds removed, and cubed
  • generous pinch of salt and pepper
  • drizzle of olive oil
  • 1/2 cup fresh sage leaves, chopped
  • 4 tbsp unsalted butter
  • cherry tomatoes, quartered, optional
  • pinch of red chili flakes, optional
  • 1/2 cup grated parmesan cheese

Start by preheating your oven to 400 degrees. Add the cubed butternut squash to a baking dish, season with salt and pepper, and drizzle with olive oil.

Bake for 30 minutes until fork tender, and let cool.

Cook your pasta just before al dente, drain and set to the side.

Roasted Butternut Squash and Browned Butter Sage Pasta Ingredients
Roasted Butternut Squash and Browned Butter Sage Pasta Ingredients

Heat a large skillet on medium heat, and then add in the butter. Let the butter sizzle and bubble and get a light brown, then add in the pasta and squash. Gently toss, and cook for a minute or two.

Add in the sage, chili flakes, and parmesan cheese, and give another good toss. Cook for a few more minutes until the cheese slightly melts, then serve. Add a few cherry tomato slices to cut through some of those flavors, if you desire. Hint: I’m trying to use up my garden.

The end result is everything I love about some of the things I grow in the garden. The brown butter and sage are awesome, and then you throw in that wonderful roasted squash, and there you go. You have an awesome meatless meal that is comforting, filling, and super delicious. Hope you enjoy!

Roasted Butternut Squash and Browned Butter Sage Pasta
Author: 
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 lb of your favorite pasta, cooked just before al dente (I used a thin linguine)
  • 1 whole butternut squash, peeled, seeds removed, and cubed
  • generous pinch of salt and pepper
  • drizzle of olive oil
  • ½ cup fresh sage leaves, chopped
  • 4 tbsp unsalted butter
  • cherry tomatoes, quartered, optional
  • pinch of red chili flakes, optional
  • ½ cup grated parmesan cheese
Instructions
  1. Start by preheating your oven to 400 degrees. Add the cubed butternut squash to a baking dish, season with salt and pepper, and drizzle with olive oil.
  2. Bake for 30 minutes until fork tender, and let cool.
  3. Cook your pasta just before al dente, drain and set to the side.
  4. Heat a large skillet on medium heat, and then add in the butter. Let the butter sizzle and bubble and get a light brown, then add in the pasta and squash. Gently toss, and cook for a minute or two.
  5. Add in the sage, chili flakes, and parmesan cheese, and give another good toss. Cook for a few more minutes until the cheese slightly melts, then serve. Add a few cherry tomato slices to cut through some of those flavors, if you desire.

 

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Celery Root Puree

Our local farmer’s market is winding down, and that is always unfortunate. A couple of weeks ago I stopped there, as I always do, and took a look around. A lot of root vegetables were starting to appear, and I figured I would pick up a few things, one of them being the knobby looking celery root. If you have never seen or used celery root, trust me, it’s pretty darn awesome.  It looks a bit hairy and the roots are still hanging on the base of it, but when you peel all of that back, your left with pretty much a white ball. There are all sorts of ways to cook celery root, and I decided to go with a classic, and make a celery root puree. Smooth, earthy, and creamy, this puree is a perfect side dish as we head into colder weather.

Celery Root Puree
Celery Root Puree

Let’s get started.

Ingredients:

  • 1 celery root, peeled and cut into large chunks
  • 2 medium sized potatoes, peeled and quartered
  • 1 tsp of salt, to taste
  • 2 cups of heavy cream
  • water to cover the potatoes and celery root
  • 4 tbsp unsalted butter

Start by adding the celery root, potatoes, heavy cream, and water to a medium sized pot.

Bring to a boil, then reduce the heat, and simmer for about 40 minutes or until the vegetables are fork tender.

Remove about a cup of the cream and set it to the side. Strain the mixture, then use a stick blender, or masher, and blend into a smooth puree. Fold in the reserved cream, butter, and salt. Taste for any additional salt.

The result is something you would think would be a mashed potato, but it’s not. It may be something better! This stuff is super creamy, light, and has just that slight bit of earthiness that I know your guests will be trying to guess at. I’m glad I picked this up at the farmer’s market, and I know that I will be making this again before winter is over. Hope you enjoy!

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