Tag Archives: green chiles

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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Summer Squash Bake

Summer Squash Bake is a spicy little dish that is a fantastic way to use up some of those squash that are over-flowing in your summer gardens right now. It also makes a perfect side dish at your next BBQ!

Summer Squash Bake
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Servings Prep Time
8-10 people 15 minutes
Cook Time
1 hour
Servings Prep Time
8-10 people 15 minutes
Cook Time
1 hour
Summer Squash Bake
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Servings Prep Time
8-10 people 15 minutes
Cook Time
1 hour
Servings Prep Time
8-10 people 15 minutes
Cook Time
1 hour
Ingredients
Servings: people
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Instructions
  1. Prepare a 9"x13" glass casserole dish with non-stick spray.
  2. Thinly slice squash and onions then place in casserole dish. Coat veggies lightly with extra virgin olive oil, salt & pepper. Add green chiles and pepper jack cheese. Stir until mixed.
  3. In a separate bowl, lightly whisk eggs and milk. Pour over the veggies evenly. Gently press squash down with fork.
  4. Sprinkle the crushed bread crumbs over the squash mixture. Cover with aluminum foil and bake in a 350 degree oven for 1 hour. Uncover and continue baking for an additional 15 minutes until the top is browned.
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