Spicy Corn Chowder with Chicken

Ingredients

• 12 slices bacon, sliced in 1-inch strips
• 1 medium yellow onion, diced
• 1 jalapeno, seeded and diced
• 1 potato, diced
• 1 small red pepper , diced
• 1 rib celery, sliced 
• 3 cups frozen corn kernels, thawed
• salt and freshly ground black pepper
• 1/2 teaspoon old bay seasoning (optional)
• 1 tablespoon chopped fresh thyme leaves
• 2 cups milk
• 3 cups chicken broth 
• 2 cups shredded cooked chicken

Garnish

• 1/2 cup shredded cheddar cheese
• 2 small green onions, sliced thin
• reserved bacon
• 
  
• Directions

In a large saucepot over medium heat cook bacon until crispy and all fat has rendered out. Remove with a slotted spoon to a paper towel lined plate for later. Drain off all but 1 tablespoon fat, add onion, jalapeno, potato, red pepper, corn, celery, salt and pepper, old bay seasoning and saute for about 5 minutes. Add thyme.

In a blender, puree half the mixture and add back to the pan. Add milk, chicken broth, and chicken and let simmer for about 5 minutes.

Add to serving bowls and garnish with bacon, cheddar cheese and green onions.

Old Fashioned Potato Salad

3 lbs. potatoes, peeled and cut into 1-inch cubes
1/3 cup sour cream
2/3 cup mayonnaise
2 tbsp. yellow mustard
1/4 cup chopped parsley
2 green onions, chopped
1 rib celery, diced 
2 tsp. dill pickle juice
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper


Steam (or boil) cubed potatoes in a large pot for approximately 8 to 10 minutes. If a fork slides into the potato cubes easily and without breaking apart the potato, they are done. Immediately remove from heat and let cool for 10 minutes.

Combine the rest of the ingredients and add to cooled potatoes in a large mixing bowl. Gently toss the potatoes with mixture, adding salt and pepper to taste.

Cover and chill before serving.

Enjoy!

Southwest Stuffed Peppers

Ingredients:
1 cup long-grain white rice
2 cups water
1 Tbsp olive oil
3 green onions, thinly sliced
1/2 pound ground beef or sausage (remove from casing)
1/2 cup frozen corn
1/2 cup black beans
1 Tbsp taco seasoning
1/4 tsp cayenne pepper
4 ounces (1/2 cup) grated tex-mex shredded cheese
pinch salt and black pepper
4 large colored bell peppers, tops off, ribs and seeds removedDirections 

Preheat oven to 350 degrees. 


Directions:

Bring 2 cups water to boil. Add the rice and boil for about 12-15 minutes, or until the rice is tender.

Meanwhile, in a large skillet over medium-high, heat the olive oil. Add the green onions and ground beef. Cook until the beef is no longer pink, about 5-10 minutes. 

Season with taco seasoning, salt and pepper, and cayenne pepper. 

Stir in the rice, beans and corn,
Add 1/2 cup of water to the bottom of a 9x13 baking dish, then arrange bell peppers, cut side up in the dish.

Fill the peppers with the filling. 

Cover the dish tightly with foil. Bake for 30-40 minutes or until the bell peppers are tender. 

Uncover and add the cheese. 

Bake for 5 more minutes or until the cheese is bubbly and turning golden brown.