White Chicken Chili

This is Dusty's recipe but we love it. Since she hasn't posted it I thought I would. 

White chicken chili

1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes (I just cook 3 or 4 breast tenders and chop it smaller than that, not too much)
1 medium onion
1 1/2 teaspoons garlic powder (I use heaping 1/2 tsp only)
1 tablespoon vegetable oil
2 (15 1/2 ounce) cans great northern beans, rinsed and drained (I use one pinto and one great northern white)
1 (14 1/2 ounce) can chicken broth
1 teaspoon salt (1/2 tsp)
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream (just milk)
2 (4 ounce) cans diced green chiles ( I don't drain, make sure it is mild, I buy the blue cans)

Directions:
1. In large saucepan, sauté chicken, onion and garlic powder in oil til chicken is no longer pink.
2. Add beans, chilies, and seasonings and chicken broth.
3. Bring to a boil.
4. Reduce heat and summer (uncovered) for 30 minutes.
5. Remove from heat, stir in sour cream and whipping cream.
6. Serve immediately.

Quick and Easy Creamy Tomato - Basil Soup

I had a little boy ask me for Red soup so this is what I found. I had no cans in the pantry but I have a freezer full of tomatoes so I thought I could make this work. And I did. I will be using this again.

Ingredients

• 3 tablespoons olive oil
• 2 red onions, chopped
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 4 cups good-quality chicken stock
• Kosher salt
• Freshly ground black pepper
• 3/4 - 1 cup heavy cream
• 1 bunch basil, torn into small bite-size pieces
• Parmesan cheese, for garnish

Instructions

 

Heat olive oil over medium-low heat in a dutch oven or large pot. Once hot, add onions and season generously with Kosher salt. Cook the onions, stirring occasionally, until soft and starting to turn golden brown, about 15 minutes. Add the garlic and cook for 1 more minute, stirring to avoid burning the garlic.

Stir in the tomatoes and chicken stock. Season generously with Kosher salt and freshly ground black pepper. I like to use about 1/2 tablespoon of black pepper, which gives a little kick to the soup. Bring the soup to a boil, then lower heat to maintain a simmer for at least 15 minutes. You can feel free to leave it longer if you forget about it. I have.

Purée mixture using an immersion blender or carefully transfer soup to a blender. If using a blender, return mixture to the pot.

Stir in the cream and basil and let simmer for at least 15 minutes, although I like to leave it for a bit longer so it can reduce down to a thicker consistency.

Serve immediately, topped with freshly grated Parmesan cheese (I highly recommend using Parmigiano-Reggiano for its superior quality), a little sprinkle of black pepper, and a chiffonade of basil.

 

original post: http://sharedappetite.com/quick-and-easy-creamy-tomato-basil-soup/

Potato Ham Chowder

I found this recipe today and decided to give it a go. It is a keeper.

 

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Yield 4 servings ( it fed my family and I still have enough for my lunch tomorrow)

A warm and filling chowder that's incredibly creamy and rich, perfect for those chilly winter nights!

Ingredients

• 4 slices Jones Dairy Farm Sliced Bacon, diced
• 1/4 cup unsalted butter
• 2 cloves garlic, minced
• 1 onion, diced
• 1 1/2 cups frozen corn kernels
• 2 teaspoons fresh thyme leaves
• 2 tablespoons all-purpose flour
• 3 1/2 cups milk, or more, as needed
• 2 russet potatoes, peeled and cubed
• 1 (7-ounce) package Jones Dairy Ham Steak, diced
• Kosher salt and freshly ground black pepper, to taste

Instructions

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in corn and thyme until fragrant, about 1-2 minutes.
• Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
• Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in ham, salt and pepper, to taste. If the chowder is too thick, add more milk as needed.
• Serve immediately, garnished bacon, if desired.

Original site is here: http://damndelicious.net/2013/12/16/potato-ham-chowder/

Pumpkin Bisque

My whole family loves this one. This is one reason we cook and freeze pumpkin in the fall, so we can enjoy this anytime of the year. We have always eaten this warm.

 

Pumpkin Bisque

 

1/4 cup finely chopped onion

2 tablespoons butter

2 cups pumpkin

2/3 cup sour cream

4 cups chicken broth

2 cups light cream

1/2 cup packed brown sugar

1/2 teaspoon salt

     Sour cream for garnishing

     Chives for garnishing

 

Sauté onion in butter. Set aside. In bowl combine pumpkin, sour cream, chicken broth, cream, brown sugar, and salt. Beat mixture until smooth. Add onions and butter. Cover and chill. When ready to serve, garnish with dollops of additional sour cream and chives. If serving hot, warm slowly over low heat. Do not boil. Makes 6-8 servings.