Crockpot Chicken & Gravy

2 lbs chicken
14 oz can chicken broth
2 pkgs chicken gravy mix

Put chicken in crockpot. Pour in broth adn cook on low 3-4 hours. Pour 2 c. broth from pot into a pan. Add gravy packets and whisk until thick.

Hot & Spicy Italian Drip Beef Sandwiches

http://fromaway.com/cooking/todays-sandwich-hot-spicy-italian-drip-beef-homemade

Crockpot Creamy Chicken Stew

https://thecozycook.com/crock-pot-creamy-chicken-stew/

2 large boneless chicken breasts, cut into bite sized pieces
1 Tablespoon butter
1 medium onion, diced
4 small red potatoes, cut into quarters
1 cup baby carrots, cut in half
¾ cup green beans
½ cup celery, diced
1 (10 ¾ oz.) can cream of chicken soup
1/2 cup whole milk*
1/2 cup sour cream
1 (1 oz.) packet dry ranch dressing mix
Salt/pepper to taste
1 teaspoon Parsley flakes
5 slices Cooked, Crumbled bacon to garnish the top (optional)

Directions:

Melt the butter on the bottom of the crock pot.
Add all of the vegetables on top and stir to coat with the butter.
Salt/Pepper the diced chicken as desired and add to the crock pot.
Mix together the soup, milk, sour cream and ranch dressing mix.  Temper the mixture by heating it for 40 seconds in the microwave.
Pour on top of the chicken.
Cover the crock pot and cook on low for 6-8 hours. Low and slow is the best with milk and dairy products.
Sprinkle with parsley and crumbled bacon and serve, (preferably with biscuits!)

Honey Mustard Chicken Avocado Bacon Salad

https://cafedelites.com/honey-mustard-chicken-avocado-bacon-salad/

Dressing / Marinade:

• 1/3 cup honey
• 3 tablespoons whole grain mustard
• 2 tablespoons smooth and mild Dijon mustard
• 2 tablespoons olive oil
• 1-2 tablespoons Apple cider vinegar (or white vinegar), (OPTIONAL -- to cut through the sweetness)
• 1 teaspoon minced garlic
• Salt to season
• 4 skinless and boneless chicken thighs or chicken breasts

For Salad:

• 1/4 cup diced bacon , trimmed of rind and fat
• 4 cups Romaine lettuce leaves , washed
• 1 cup sliced grape or cherry tomatoes
• 1 large avocado , pitted and sliced
• 1/4 cup corn kernels
• 1/4 of a red onion , sliced

Instructions

1. Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
2. Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
4. Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
5. Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).

Crockpot Chicken Teryiaki

This is better when served the next day. I serve it over rice.

https://www.justapinch.com/recipes/crockpot-chicken-terriyaki.html

• ·

  1lb chicken (sliced, cubed or however)
• ·

  1c chicken broth
• ·

  1/2c terriyaki or soy sauce
• ·

  1/3c brown sugar
• ·

  3minced garlic cloves

   

  Combine everything in a crock pot and cook on low 6-8 hours. Serve over rice. 

Pork Carnitas

These are SO good! I love cooking the meat this way. It gives it that nice crunch to it. I have started searing a lot of my meat before serving it, such as pulled pork. It just makes it amazing!

https://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/

Ingredients

• 5 lb / 2.5 kg pork shoulder (pork butt), skinless, bone-in (4lb/2kg without bone) (Note 3)
• 1 onion, chopped
• 1 jalapeno, deseeded, chopped
• 2 1/2 tsp salt
• 1 tsp black pepper
• 4 cloves garlic, minced
• 2 oranges, juice only (or sub with 3/4 cup fresh orange juice)

Rub

• 1 tbsp dried oregano
• 2 tsp ground cumin
• 1 tbsp olive oil

Instructions

1. Rinse and dry the pork shoulder, rub in salt and pepper.
2. Combine the rub ingredients then rub all over the pork.
3. Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the orange.
4. Slow Cook on low for 8 to 10 hours or on high for 6 hours (or 1h 30 m in an electric pressure cooker on high. If using stovetop pressure cooker, please see notes).
5. The meat should be tender and falling off the bone. Remove from the slow cooker and let cool slightly. Then shred the pork using two forks.
6. Skim off the fat from the juices remaining in the slow cooker and discard the fat. Then if you are left with a lot more than 1 1/2 to 2 cups of juice, then reduce it (either in the slow cooker on the sauté setting with the lid off, or in a saucepan). The liquid will be SALTY, it is the seasoning for the pork. Set aside.

To Serve

1. Heat 1 tbsp of oil in a large non stick pan over high heat. Place shredded pork into the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.
2. Repeat in batches (takes me 4 batches) - don't crowd the pan.
3. Remove pork from skillet. Drizzle over more juices and serve immediately (if you are using defrosted carnitas, this is not applicable as the juices are already on the meat - see Note 4c).
4. If you are reheating the carnitas (Note 4), then flip and cook the other side briefly just to warm through. I really recommend only making one side crusty and leaving the other side juicy and moist.

Recipe Notes

1. If you are using a piece of pork that is not the size I use, you MUST reduce the salt accordingly. If your pork is more than 1 lb / 0.5 kg larger or smaller than the prescribed size, ensure you adjust the other ingredients accordingly as well, not just the salt.

2. To make this in the oven, add 1 cup of water to the braising liquid. Place in 325F/160C oven for 2 hours, covered, then roast for a further 1 to 1.5 hours uncovered. Add more water if the liquid dries out too much. You should end up with 1 1/2 to 2 cups of liquid when it finishes cooking.

If you make this recipe in the oven, you could skip the pan frying step because you will get a nice brown crust on your pork.

3. Use pork with the skin removed but leaving some of the fat cap on. The fat adds juiciness to the carnitas!

4. Taco Fixing suggestions: Diced avocado or make a real proper Guacamole, Pico de Gallo or Restaurant Style Salsa or even just sliced tomato, grated cheese, sour cream. Sliced lettuce or pickled cabbage / red onions would also be great, but unlike other tacos, you don't need it for the texture because the carnitas have the crispy bits!

5. MAKE AHEAD:
a) For overnight or up to 3 days, the best option is to shred the meat without pan frying, keep the juices separate, refrigerate, then pan fry to make it golden and reheat the meat, pouring juices over while it is browning per recipe.

b) To brown the meat ahead, the meat actually holds up pretty well in terms of staying crispy. It's even pretty good refrigerated overnight - but a) is definitely better. Keep the juices separate and pour it over just before reheating the pork. You can reheat in the microwave, quickly reheat in the pan or if you have loads, in a foil covered roasting pan in the oven at 180C/350F for around 8 - 10 minutes.

c) To FREEZE: This holds up great in the freezer. Pour the juices over the pulled pork (pre browning) and store in ziplock bags or airtight containers. Freeze in small batches for convenience. To use, defrost completely before following the recipe to brown the pork.

6. STOVETOP PRESSURE COOKER - use a rack to elevate it from the base OR add 3/4 cup of water. Then once the pork is cooked, remove it then simmer to reduce to around 2 cups of liquid.

7. Nutrition per serving, pork only, assuming 12 servings. This is overstated because it does not take into account the fat that is discarded. Also most pork shoulders purchased from the supermarket and butchers have been trimmed i.e. they don't have a super thick layer of fat on the surface.

Pineapple Spinach Salad

https://thefoodcharlatan.com/pineapple-spinach-salad-recipe/

This was a super simple salad but so yummy!

For the dressing

• 2 cloves garlic, minced
• 1/3 cup olive oil
• 1/3 cup white wine vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• pepper to taste
• 1/8 to 1/4 teaspoon dry mustard (optional--taste it first)

For the pecans

• 2 tablespoons butter
• 1 cup pecan halves
• 2 tablespoons brown sugar

For the salad

• 10-13 ounces spinach
• 1 pineapple, chopped into bite-size pieces
• 6 ounces feta

Instructions

1. Combine all the dressing ingredients in a mason jar or tupperware. Shake vigorously and set aside.
2. In a small pan, heat the butter over medium-high heat. When hot, add the pecans and stir to coat. Add the brown sugar and stir again. Stir occasionally until the sugar starts to caramelize, about 2-5 minutes. Remove to a wax paper lined cookie sheet and let cool.
3. In a large bowl add the spinach, pineapple, and feta. Toss to combine. Sprinkle the top with pecans and serve with the salad dressing (you might not use all of it).

Grilled Lemon Herb Mediterranian Salad

https://cafedelites.com/grilled-lemon-herb-mediterranean-chicken-salad-recipe/

Marinade/Dressing:

• 2 tablespoons olive oil
• juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
• 2 tablespoons water
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh chopped parsley
• 2 teaspoons dried basil
• 2 teaspoons garlic , minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• cracked pepper , to taste
• (1 pound | 500 g) 4 skinless, boneless chicken thigh fillets (or chicken breasts)

Salad:

• 4 cups Romaine (or Cos) lettuce leaves, washed and dried
• 1 large cucumber , diced
• 2 Roma tomatoes , diced
• 1 red onion , sliced
• 1 avocado , sliced
• 1/3 cup pitted Kalamata olives (or black olives), sliced (optional)
• Lemon wedges , to serve

Instructions

1. Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
2. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
3. Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
4. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.

Recipe Notes

Add 1/2 cup crumbled feta to give the salad an even better flavour!

Asain Sesame Chicken Salad

http://littlespicejar.com/asian-sesame-chicken-salad/

Ingredients:

 SESAME VINAIGRETTE:

• 1/2 cup rice vinegar
• 1/4 cup sugar
• 2 whole cloves garlic, smashed
• 1 tablespoon toasted sesame oil
• 1/4 cup canola oil
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame seeds

SALAD:

• 4 hearts romaine lettuce, chopped (or spring mix)
• 1 (15 oz can) mandarin oranges, drained
• 1/2 cup wonton strips (see notes)
• 1/3 cup sliced almonds
• 1/3 cup chopped cilantro
• 12 ounces cooked grilled chicken, sliced or diced (see note)

Directions:

1. FOR THE DRESSING: Place the rice vinegar in a small saucepan over medium heat and allow it to just come to a gentle boil, add the sugar and garlic cloves and let the sugar dissolves, about 1 minute. Remove the rice vinegar mixture from the stove and discard the garlic cloves. Place the rice vinegar mixture in a mason jar and add the sesame oil, canola oil, soy sauce and toasted sesame seeds. Allow the dressing to come to room temperature, about 10-15 minutes. Screw on the lid and give it a good shake until the dressing mixes together. Please note, homemade salad dressing will separate as it sits, just give it a good shake before pouring onto the salad.
2. ASSEMBLE THE SALAD: In a large bowl, combine all the ingredients for the salad and top with the sesame vinaigrette. Serve immediately.

Loaded Chicken Salad

I never thought of putting cheese in chicken salad but this was yummy.

https://www.thepinningmama.com/loaded-chicken-salad-recipe-2/

Ingredients

• 2 Cups chicken breast, shredded or cubed
• ¼ Cup mayonnaise
• ½ Cup sour cream
• 1 Cup celery, finely chopped
• 1 Cup sharp cheddar cheese, shredded
• ¼ Cup yellow onion, finely chopped
• 3 Green onions, sliced
• ½ Cup bacon crumbles
• Salt & Pepper

Instructions

1. Place the chicken, celery, onions, bacon, and cheese in a large bowl and top with the mayonnaise and sour cream.
2. Mix well until everything is evenly coated and distributed throughout.
3. Season with salt and pepper to taste. I usually use between ½-1 tsp of each.
4. Serve on toast, in an avocado, tomato, in a lettuce wrap, with crackers or your favorite way to eat chicken salad.
5. ENJOY!

Buffalo Chicken Tacos

1 Recipe Buffalo Chicken 4-6 flour taco size tortillas or 6-8 corn tortillas 1/2 cup cheddar cheese, more or less Corn Avocado Topping 1 cup romaine lettuce, chopped Corn from 1 ear of sweet corn 1 cup Matchstick carrots 4 sticks sticks celery, chopped 1 avocado, chopped 1 tablespoon lime juice Blue Cheese Cilantro Ranch 1/2 cup real mayonnaise 1/2 cup sour cream (may sub Greek yogurt) 3 tablespoons Blue cheese crumbles 1/4 cup packed cilantro leaves and stems 2 teaspoons dried parsley 1 teaspoon dried chives 1/2 teaspoons dried dill 1/4 teaspoon salt 1/4 teaspoon pepper Milk as needed Garnish Blue cheese crumbles lime juice

Instructions

1. Buffalo Chicken: Prepare Buffalo Chicken according to directions.
2. Blue Cheese Cilantro Ranch: While your chicken is marinating, add all of the dressing ingredients to your blender and chop then liquefy until smooth, scraping sides down as needed and adding milk as needed to reach desired consistency. Chill until ready to use.
3. Corn Avocado Topping: Add all of the corn Avocado Toppings to a large bowl except avocados and toss until evenly combined. Add avocados and gently toss.
4. To assemble, melt cheese on tortillas in the microwave or stovetop then top with desired amount of Buffalo Chicken, Corn Avocado Topping and drizzle with Blue Cheese Cilantro Ranch. Garnish with additional blue cheese and lime if desired.

    

    Buffalo Chicken Marinade

   Ingredients 2-3 chicken breasts pounded thin (approx. 1 pound) 3 tablespoons olive oil, divided Buffalo Marinade 1/4 cup Frank's hot WINGS Sauce for more heat OR Frank's ORIGINAL Hot Sauce for less heat 2 tablespoons honey 1 tablespoon lime juice 1 teaspoons garlic powder 1 teaspoon chili powder 1 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon onion powder 1/4 teaspoon pepper Buffalo Glaze Reserved marinade (in directions) 1 tablespoon honey 1 1/2 teaspoons lime juice

    

   Instructions

   1. Whisk together all of the Buffalo Marinade ingredients in a medium bowl. Measure out 1/4 cup and add to a shallow dish or freezer bag, along with 2 tablespoons olive oil. Add chicken and toss evenly to coat. Marinate in the refrigerator 2 hours up to overnight.
   2. To the remaining marinade, make your Buffalo Glaze by whisking in 1 tablespoon honey and 1 1/2 teaspoons lime juice. Store in the refrigerator until ready to use.
   3. STOVETOP DIRECTIONS
   4. Let chicken sit at room temperature for 15-30 minutes (time permitting).
   5. Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing. Brush chicken with desired amount of glaze - for more heat, more glaze; for less heat, less glaze.
   6. GRILLING DIRECTIONS
   7. Let chicken sit at room temperature for 15-30 minutes (time permitting).
   8. Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
   9. Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 160 degrees F.)
   10. Remove chicken from grill and let rest 5 minutes before slicing. Brush chicken with desired amount of glaze - for more heat, more glaze; for less heat, less glaze.

Spicy Smoked Sausage Alfredo Bake

• 16 ounces dry pasta
• 3 tablespoons butter
• 2-3 cloves garlic, minced
• 3 tablespoons flour
• 1 cup chicken broth
• 2 cups half and half
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon red pepper flakes
• 1/2 cup grated Parmesan cheese
• 2 cups mozzarella cheese, divided
• 1-2 tablespoons chopped fresh parsley
• 1 (12 oz) fully cooked smoked sausage, any variety

Directions

1. Cook pasta according to package directions until just al dente; drain.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Stir in flour.
3. Whisk in chicken broth until smooth, then stir in half and half.
4. Add salt, pepper, cayenne, and red pepper flakes and simmer until sauce is thickened, about 5 minutes.
5. Stir in Parmesan cheese and 1 cup of mozzarella until cheeses are melted and smooth.
6. Slice sausage into 1/4 inch pieces and add to the sauce, along with the chopped parsley and cooked pasta. Season with additional salt and pepper if needed.
7. Preheat broiler. Pour the pasta mixture into a lightly greased, 9x13 inch baking dish. Top with remaining mozzarella cheese.
8. Broil for 2-3 minutes, or until cheese is bubbly and golden.

https://www.letsdishrecipes.com/2014/10/spicy-smoked-sausage-alfredo-bake.html

Cheese Stuffed Jalapeno Meatballs (Smoked)

I've pretty much been dreaming of these since I made them. I did some with jalapeno and some without for the kiddos. I loved these! I usually only eat left overs once maybe twice, I ate these at least 4 times! We smoked ours on our traegar. I've been dying for decent weather again to be able to make these.

http://www.smoking-meat.com/july-14-2016-cheese-stuffed-jalapeno-meatballs

Ingredients

• ½ lb ground beef (85/15)
• ½ lb ground breakfast sausage (hot)
• 1 cup jalapenos, diced (3-4 large jalapenos)
• ½ cup cheddar, shredded (mild or sharp)
• 2 TBS Jeff’s original rub (purchase recipes here)
• 4 oz cream cheese
• Jeff’s original barbecue sauce

Instructions

1. Add all ingredients to large bowl and combine with your hands but do not over mix.
2. Form meatballs between the palms of your hands.
3. Flatten meatball and place a ¼ inch cube of cream cheese into the center of the meatball.
4. Wrap meat back around cream cheese and roll between your palms again to form into a meatball.
5. Place stuffed meatballs onto a Bradley rack or other pan for easy transport to the smoker.
6. Set up smoker for cooking indirect at about 225-240°F using pecan or other smoking wood.
7. Place meatballs into smoker and cook until they reach an internal temperature of 160°F.
8. Serve meatballs immediately while they are still hot.

Panera Bread's Broccoli Cheese Soup

Ingredients:

• 1/4 cup unsalted butter
• 1/2 cup diced onions (yellow or white)
• 1 cup shredded carrots (I used matchsticks that I cut into half inch pieces)
• 2 1/2-3 cups broccoli florets, chopped small
• 1 1/2 cups chicken broth
• 1 cup milk (I use skim/fat free)
• 1 cup heavy whipping cream
• 1/4 cup all-purpose flour
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• pinch of crushed red pepper flakes (or more as desired)
• 2 cups shredded cheddar cheese

Directions

1. In a large pot over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut).
2. Slowly add in broth, milk, and cream. Sprinkle with flour and add salt, pepper and red pepper flakes. Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes.
3. Once thick, add cheese and stir until melted and smooth. Serve soup and enjoy!

Panera Bread's Chicken & Wild Rice Soup

Ingredients

• ½ cup finely diced carrots
• ½ cup finely diced celery
• 1 medium onion finely diced
• 1 teaspoon olive oil
• 3 garlic cloves, minced
• 32 ounces chicken stock
• 2 cups water
• 2 cups milk, divided
• ½ teaspoon pepper
• ½ teaspoon dried oregano
• 1 bay leaf
• 2 large chicken breasts, cooked and shredded or finely diced
• ½ cup all-purpose flour
• 4.3-ounce box of Rice a Roni Long Grain and Wild Rice + seasoning packet
• salt and pepper, to taste
• scallions, for garnish

See a 30 Minute Chicken Parm Recipe

Instructions

1. Place the carrots, celery, onion, and olive oil in a 6-quart Dutch oven or soup pot.
2. Allow the carrots, celery, and onion to simmer over medium heat for around 10 minutes or until the onions are translucent.
3. Add the garlic cloves, chicken stock, water, and 1 cup of milk to the mixture and stir until combined.
4. Add the pepper, dried oregano, bay leaf, and shredded chicken. Mix until combined.
5. Allow the soup to simmer over medium heat for about 15 minutes.
6. Whisk together the remaining 1 cup of milk with the ½ cup flour until no lumps remain.
7. Pour this into the soup mixture and whisk until combined and no lumps remain.
8. Place the long grain and wild rice and the seasoning packet into the soup and mix until combined. Allow the soup to simmer for 20 more minutes or until the rice is tender.
9. Add salt and pepper to taste.
10. Garnish with fresh scallions and serve hot. Enjoy!

Smoked Sausage & Beer Cheese Soup

I didn't use beer. I just used chicken broth instead. If you have gingerale you could substitute that. My family all loved this so much.

Ingredients

• 1 lb smoked sausage
• 2 Tbsp unsalted butter
• 1 onion, chopped
• 2 celery stalks, chopped
• 3 cups chicken broth
• 6 russet potatoes, peeled and cut in 1” cubes (about 5 cups)
• 1½ lbs Velveeta, cut into ½” cubes
• 1 cup whole milk
• 1 cup heavy cream
• ½ cup beer
• 1/4 tsp black pepper

Instructions

Dice sausage, onions and celery. Melt butter in a large Pot (I use my dutch oven) and saute onions, celery and sausage for 5 minutes over medium high heat. Add Chicken Broth and Potatoes. Bring to a boil. Reduce heat to medium then cook for 12 minutes. Mash Potatoes slightly with a Potato Masher. Add Milk, Cream, Beer, Velveeta and Black Pepper. Continue cooking for about 10 minutes, stirring occasionally, until the Velveeta is completely melted and soup is heated through and potatoes are tender to your liking. Garnish with Parsley and enjoy!

http://www.auntbeesrecipes.com/2013/12/smoked-sausage-cheesy-potato-soup.html

Clam Chowder

This was super yummy! I didn't add the bottle of clam juice, I just left the juice in the clams and that's it. I don't like it to be too fishy tasting. I didn't tell anyone in my house what we were eating and pretty much everyone, except my husband, doesn't like clam chowder. I even tricked all the kids and my picky bro in law, and they loved it!

https://reluctantentertainer.com/best-clam-chowder/

Ingredients:

• 8-10 bacon strips, divided
• 2 Tbsp. butter
• 2 celery ribs, chopped
• 1 leek, finely chopped
• 1 large onion, chopped
• 2-3 garlic cloves, minced
• 3-4 small potatoes, peeled and cubed
• 1 cup broth (chicken or vegetable)
• 1 bottle (8 ounces) clam juice
• 1/2 teaspoon white pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/3 cup all-purpose flour
• 2 cups half-and-half, divided
• 3 cans (6-1/2 ounces each) of whole clams, chopped into chunky pieces, drained
• Bay leaf
• Chopped fresh chives or green onions, for garnish

Directions:

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1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Add butter to the drippings (you can spoon out some of the drippings if you don’t want to ues that much); saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
2. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
3. Stir in (drained) clams and remaining half-and-half; heat through (do not boil); turn down to low heat; add the bay leaf. Cook for additional 2-3 minutes on low heat. Add in 4 strips of crumbled bacon.
4. Crumble the reserved 2 strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives.