Bacon Potato Corn Chowder with Green Chiles

Rainy day meet chowder! This chowder is absolutely perfect for a busy weeknight meal or heck, anytime for that matter.

Bacon Potato Corn Chowder with Green Chiles. This soup is literally the quickest chowder you will ever make and with ingredients that most of us already have on hand.

Just look how chunky and delicious this chowder is! Are you hungry yet?

Bacon Potato Corn Chowder with Green Chiles
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Servings Prep Time
6-8 people 15 minutes
Cook Time
30-45 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
30-45 minutes
Bacon Potato Corn Chowder with Green Chiles
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Servings Prep Time
6-8 people 15 minutes
Cook Time
30-45 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
30-45 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Using a large stock pot, render the bacon ends and pieces until fully cooked and crispy. Do not remove the bacon or the grease. 😉
  2. Add next four vegetable ingredients to the bacon and stir well. Coat all of the veggies with that yummy bacon grease.
  3. Pour boiling water over this mixture until just covering the potatoes.
  4. Next, pour the evaporated milk in and give it a good gentle stir.
  5. Season the chowder with the herbs, salt and pepper to taste. Cover and bring to a gentle simmer for 30-45 minutes until the potatoes are fork tender.
Recipe Notes

Feel free to substitute the evaporated milk for coconut milk for those with lactose issues. 🙂

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Slow Cooker Italian Chicken Marinara and Kale Greens

Slow Cooker Italian Chicken Marinara and Kale Greens is a such delicious meal that is both hearty and easy on the budget. It offers a low carb alternative straight out of the slow cooker! But you can stretch the budget even more by adding Orzo pasta to make it extra filling!

Slow Cooker Italian Chicken Marinara and Kale Greens
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Servings Prep Time
4 people 15 minutes
Cook Time
3-4 hours
Servings Prep Time
4 people 15 minutes
Cook Time
3-4 hours
Slow Cooker Italian Chicken Marinara and Kale Greens
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Servings Prep Time
4 people 15 minutes
Cook Time
3-4 hours
Servings Prep Time
4 people 15 minutes
Cook Time
3-4 hours
Ingredients
Servings: people
Units:
Instructions
  1. Drizzle olive oil over chicken thighs and season both sides with salt, pepper and herbs de Provence.
  2. Make a bed of sliced leeks and kale greens in the slow cooker. Place chicken thighs directly on top. Pour marinara sauce over chicken.
  3. Cook on low temperature setting for 3-4 hours or until the chicken pulls apart. Serve over your choice of pasta. Orzo or gnocchi are our choices.
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