Tag Archives: herbs de provence

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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Rating: 0
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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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Loaded Baby Bellas

loaded baby bellas

Loaded Baby Bellas are so delicious! Who does not love stuffed mushrooms? These would make a perfect side dish to a fancy supper or a wonderful appetizer for your up coming holiday dinner party.

Loaded Baby Bellas
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Servings Prep Time
12-14 mushrooms 20 minutes
Cook Time
20 minutes
Servings Prep Time
12-14 mushrooms 20 minutes
Cook Time
20 minutes
Loaded Baby Bellas
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Servings Prep Time
12-14 mushrooms 20 minutes
Cook Time
20 minutes
Servings Prep Time
12-14 mushrooms 20 minutes
Cook Time
20 minutes
Ingredients
Servings: mushrooms
Units:
Instructions
  1. Clean and scrub mushrooms. Separate caps from stems. Place caps in a 9x13 glass baking dish that has been sprayed with non-stick spray.
  2. Blend mushroom stems and shallot in food processor. Sauté mushrooms and shallot in a skillet with butter.
  3. Add the spinach and cook until fully wilted.
  4. Mix thoroughly in a bowl with cheese, egg, panko, and spices until well blended.
  5. Fill mushroom caps with stuffing mixture. Top with a little more cheese. Bake in a 400 degree oven for 20 minutes.
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