Chicken Enchilada Chowder

Were Back !!!

With Tuesday being Valentine’s Day I thought it would be a good idea to spice things up at the dinner table so then maybe, we could have some carry over heat for later in the night..... This simple slow cooker recipe will do the trick nicely. This is amazing and very flavorful chowder that even someone who normally doesn't do spicy food will love. I simply adore doing anything in the slow cooker, place everything inside, turn it on, and walk away while it does all of the work. That gives you the rest of the day to be with your special someone doing whatever your heart’s desire.

1 - 15oz. - Can Black Beans
1 - 14.5oz. - Can Fire Roasted Tomatoes (diced)
1/2 C. - Chopped Onion
1/2 C. - Chopped Yellow or Orange Bell Pepper
1 - 19oz. - Can Enchilada Sauce
2 - 10 3/4oz. - Can Cream Of Chicken Soup
2 C. - Milk
1 - 14.75oz. - Can Cream Corn
1 - 4oz. - Can Green Chiles (chopped)
1 - Small Jalapeño (chopped)
2 - Boneless Skinless Chicken Breast
1 C. - Monterey Jack Cheese (shredded)
1 C. - Cheddar Cheese (shredded)
Sour Cream
Tortilla Chips

In a 5 quart slow cooker combine black beans, tomatoes, corn, onion, peppers and chilies. In a large bowl mix together the cream of chicken soup and enchilada sauce, gradually whisk in the milk until smooth. Lay the chicken on top of the veggie mixture and top with the soup mixture, cover and cook on low for 6-8 hours or on high for 3-4 hours. When the chowder is ready pull out the chicken and shred the meat, then place the meat back into the slow cooker and stir in the cheese. Let the chowder cook until all of the cheese is melted. Ladle into bowls and top with sour cream and tortilla chips.

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Smoked Salmon Chowder

Every so often my husband and I will go to the beach in Lincoln City and have dinner at Chinook Winds Casino. They have what has to be the best smoked salmon chowder I have ever consumed. When we spent this last 4th of July in Seattle, we found that Ivar's on the board walk also had some pretty amazing salmon chowder. When we were window shopping in Seattle we found a store that sold smoked salmon chowder in a pouch. We bought it and decided to add a few extra goodies to it, it turned out fantastic!

1 - 12oz. - Pouch SeaBear Smoked Salmon Chowder
1 1/2 C. - Half & Half (milk can be used, and thicken with cornstarch)
1 C. - Fresh Corn Kernels (optional)
6 - Slices of Bacon (cooked & crispy) (optional)
1/8 Tsp. - Red Pepper Flakes (optional)
1 - 15 oz. - Can Diced Potatoes (optional)
1/2 Tbs. - Parsley (optional)
1 Tbs. - Johnny’s Garlic Seasonings (optional)
Salt and Pepper to taste

Place into a saucepan the chowder mix, half & half, corn, potato, parsley, Johnny’s, salt/pepper and red pepper flakes. Heat gently over medium heat for about 15 minutes or until chowder is hot. Simmer the chowder longer if you would like a thicker soup. Ladle into serving dishes and garnish with the chopped bacon, enjoy!

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Seafood Chowder

My husband in my opinion makes the best chowder in the world....He has made me so many variations over the years but this time he threw caution into the wind and went all out with his Seafood Chowder. It was over the top incredible; it had such fabulous texture and flavor. This chowder makes any freezing cold night warm, I can't wait until he makes me more to enjoy and devour. I love you honey with all my heart and soul; we make an incredible team in life, love, marriage and cooking.

1 1/2 C. - Fresh Corn Kernels
1 Small - Diced Onion
1 Tbs. - Minced Garlic
1/2 Lbs. - Diced Bacon
2 6.5oz Cans - Clams in liquid
4 Small - Tilapia Fillets
1 C. Medium - Shelled Clean Shrimp (Deveined)
3 Medium - Yukon Taters (cubed)
1 Tsp. - Salmon Seasoning
1 Tsp. - Garlic Lemon Seasoning
3 Tbs. - Butter
1 Qt. - Heavy Cream
1/2 Tsp. - Pepper
1/2 Tsp. - Herb De Provence
1/2 Tsp. - Parsley
1/4 Tsp. - Cayenne
1/2 Tsp. - Cilantro
1/4 Tsp. - Nutmeg
Salt

Boil taters in salted water until fork tender, about 15 minutes. In a frying pan over medium high heat cook the bacon until crispy; remove to a plate lined with paper towel to drain. In the bacon grease cook the onion and corn just until the onion is translucent. When the taters are cooked drain off the extra water leaving 1 cup in the soup pot. Remove the corn and onion from frying pan add a little EVOO to sauté the fish and shrimp with just a pinch of salt. When the fish is translucent and the shrimp is pink toss in the clams with juice and cook for 3 minutes. Add the seafood to the taters along with the corn, onions, and bacon. Add butter, cream and all of the seasonings then simmer on low for about 30 minutes. Taste and re-season with salt and pepper if needed. If not thick enough add a thicken agent, like sprinkling in Wondra, or make a mixture of Cornstarch or Flour with water, thicken to your desired consistency. Serve in big bowls with crackers or as we did in an edible bread bowl.

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