Easter Chowder

Easter Chowder

Potato, Leek, Corn & Ham Chowder

Did someone say Chow-da?!?

 

You’ll Need:

 

  • 1 pound of smoked ham, cut into small cubes
  • 5 stalks of celery, finely chopped
  • 12 small to medium yukon gold potatoes, peeled and cut into cubes
  • ½ yellow onion, diced
  • 2 leeks, cleaned and thinly sliced
  • 3 cans of corn, drained
  • 8-10 cups homemade vegetable stock
  • Salt and pepper to taste

Method:

Heat a large stock pot and brown the ham, stirring constantly so that it doesn’t burn, 7-10 minutes. Remove from pot and set aside.

Deglaze the pot with stock, add in the onion and leeks, cook for 10 minutes. Add the celery and potatoes, stir and deglaze the pot with stock as needed to get all the flavorful juices off of the bottom. Cook for about 10-15 minutes, stirring regularly, then add the stock {enough to cover the ingredients} and the corn. Add the smoked ham, bring to a boil, then turn down to a simmer, cover, and cook for 45 minutes to 1 hour. Season with salt and pepper to taste.

*Remember the ham is salty so may not need to add any additional.

http://jessposhepny.com/category/recipes/
Enjoy!

Moxie’s Hearty “Get Well” Soup

Moxie’s Hearty “Get Well” Soup

Whole30 Approved

 

After a very long Summer, we have been experiencing some much needed cooler climate weather and RAIN! With that comes the dreaded cold season.  I have a few feel good, head and nose cleansing soups up my sleeve but after getting hit myself and not eating much for two days, I thought this heart chicken and garden veggie soup was in order.

Normally I like to make all of my own stock but when energy is low, pre-made works just as well.

 

You’ll Need:

  • 4 medium sized boneless, skinless chicken thighs
  • 2 heads of cauliflower
  • 3 yellow squash, cut in 4 spears, then into chunks
  • 3 zucchini, sliced then cut into ¼ inch pieces
  • 1 bunch of celery, sliced into ¼ inch pieces
  • 1 red onion, peeled, and chopped
  • 15-20 cremini mushrooms, sliced then cut in halves
  • 1 32oz carton of organic, low sodium chicken broth
  • 1 quart of homemade vegetable stock {celery and onion from scraps above}
  • Olive oil
  • Salt and Pepper to taste
  • 3-4  shakes of red pepper flakes

Method:

Roast the cauliflower:

Take off all of the green parts around the bottom but keep the cauliflower head intact. With a large sheet of aluminum foil, enough to wrap the cauliflower in a little tent like cover {so that heat stays in but it’s not tight around the head}, put the heads on top, drizzle each with a little olive oil, season with salt and pepper then wrap them up. Place on a preheated grill, on the the top rack so this is not directly on the heat. I put two burners on and keep it on low. Cover and roast for about 40 minutes. The heads should feel soft but not mushy. Remove from grill, set aside to cool. Once cool enough to handle, clean off the leaves that were left on, cut off the flowers from the stem. Cut the flowers into bite sized pieces. Set aside.

 

Chicken:

Season both sides of the chicken thighs with salt and pepper.

In a stock pot, coat the bottom with olive oil, shake in a little red pepper flakes, you only want about 12-15 little flakes, just enough for a touch of heat. Add in the chicken, sear both sides on high heat for about 1 minute, just until lightly browned. Removed the chicken and set aside.

In that same stock pot, add a little more oil to coat the pan if needed, then add in the onions. Saute, stirring regularly for about 15 minutes, add in the celery, stir for about 8-10 minutes, then add in the mushrooms. Add in stock ass needed to keep the ingredients moist as the mushrooms soak up all of the juices. Cook on medium heat for about 15 minutes, stirring as needed. Pour the chicken stock into the pot along with the vegetable stock {you may not need all of the vegetable stock so keep some aside depending on the size of your stock pot}. Place the chicken in the pot, make sure it’s covered completely, turn up the heat to bring to a boil, then turn down to low and cover. Let cook for about 1 hour, or until the chicken falls apart.

Once chicken is soft and falling apart, break it up with a wooden spoon, add in the squash and zucchini, stir and cook for about 10-12 minutes, then add in the cauliflower pieces, stir and cover. Turn off heat, let stand for 10 minutes to let the flavors come together, then serve.

As always, this is a great soup to put into  ½ size quart containers and freeze for lunches throughout the week, or for quick dinners. Kids love this too! For my other soup recipes, check this out.

http://jessposhepny.com/category/recipes/soups/

Eat Clean, Eat Healthy, & Eat Well.

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Roasted Red Bell Pepper & Cauliflower Soup

This is one of my favorites so far! I have tried to cook with red bells for so long and wanted something fresher and sweeter, and not as hearty as a chili but just could not swing it…until now! You will love this!!

{Husband} chef and kid tested 🙂

Roasted Red Bell Pepper & Cauliflower Soup

 

You’ll Need:

6 red bell peppers, chopped

2 heads of cauliflower, pulled apart loosely

1 pound ground Italian fennel sausage

6 white sweet potatoes, peeled and chopped into small pieces

½ red onion, chopped

2 quarts chicken stock

3 Tbsp garlic & pepper powder

Salt to taste

Olive oil as needed

1 cup white wine

Method:

Heat up the grill and turn on low. Drizzle olive oil over cauliflower heads and season with a mixture of paprika, cayenne, salt and pepper then wrap the heads in foil and put on the wrack above the heat on grill. Roast for about 45 minutes.

Place the bell peppers on the grill away from the heat for about 45 minutes depending on size and heat of your grill. They should become soft, slightly charred, and the skin wrinkling and pulling away from the flesh. Once peppers are done, place on half sheet tray on in pot and wrap tightly with saran wrap, set aside for at least 10 minutes then pull the skin off.

In large pot cook the sausage, breaking it up into smaller pieces with a wooden spoon as it cooks. Take out of the pot and set aside. In the pot add in the onion, let cook, stirring regularly for about 7 minutes, add in potatoes. Add in a little wine deglazing the pot as needed. Continue stirring so the flavors bind together and the potatoes become softer and glossy looking.

 

With the cleaned red peppers {seeds removed}, chopped them up, being careful to keep all of that juice, the put in vitamix {or blender} and puree. Add the puree to the pot with potatoes, stir it in. Put the chicken stock into the vitamix to get all of the goodies that attached to the sides out, pour into the pot, bring to boil. Once boiling, add in the cauliflower and the sausage. Stir and bring to a boil, then turn the heat down, season with garlic pepper and salt, stir, and cover for about 20 minutes. With a potato masher, mash the cauliflower and potatoes until the soup looks mildly chunky. If you prefer to have it smooth then use a hand mixer or put into vitamix. I like it to be someone chunky still. Once mashed, cover and let cook on low heat for another 15 minutes, then serve.

 

This is a great soup to put into pint containers to freeze for lunches.

 

This can be modified for Whole30 by eliminating the white wine and using stock to deglaze the pot.

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Eat Clean, Eat Healthy, & Eat Well.

Enjoy!