Well, October is officially flying by.  In 8 days my littlest girl is going to turn 2!  I can hardly believe it and I have to admit, I feel a little sad as I make plans to bring the high chair up to the attic for (maybe) the last time.

We got away to the beach for a weekend and had a great time!  We  were sad to leave, but came back just in time for the fall weather to arrive.  And it’s been GREAT!  Lots of deck time, lots of cozy comfort foods.

We got back late Saturday night from a BBQ contest (2 calls, woot!) and I knew that dinner on Sunday would need to be simple and tasty.  For this recipe, I literally chopped some stuff and then threw it all in a pot.  Well, okay, it wasn’t that simple, but it really was pretty easy!

This chowder recipe is such a great fall soup, and it makes a large batch that you can eat for days or freeze to reheat later.  It’s kind of a variation on my Ultimate White Chicken Chili and also a spoof on Ree Drummond’s Corn & Cheese Chowder which is SO TASTY!

This is a good recipe to make on a Saturday or Sunday and let it simmer all afternoon.  Or make the day before (because soup ALWAYS tastes even better the second day!).

Cream cheese added at the end is what makes this good soup GREAT.  Top each bowl with a dollop of sour cream and some shredded cheese.

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Cheesy Chicken and Potato Chowder

Ingredients:

• 1 each yellow, red, and orange bell pepper, finely chopped
• 2 small or 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 4 oz pancetta or bacon (finely chopped)
• 2 tbsp butter
• 1 tbsp salt, 1 tsp ground black pepper, and 1 tbsp dried thyme
• 1/3 cup gluten-free flour mix of choice OR einkorn flour
• 1 cup dry white wine
• 6 cups plus 1/2 cup chicken broth
• 1 cup heavy cream
• 4 oz cream cheese
• 1 cup shredded cheese such as Monterrey Jack
• 2 +/- lbs boneless skinless chicken thighs, plus salt, pepper and garlic powder
• 3 lbs yukon gold potatoes
• salt and pepper to taste

Directions:

Chop potatoes into 1/2 in cubes.  Boil in a small pot until they begin to soften.  Drain and set aside.  Preheat oven to 350º.  Season chicken thighs with salt, pepper and garlic powder on both sides and bake for 30-35 minutes OR until cooked through.  Cool then chop into 1/2 inch cubes.  Set aside.

In a large pot over medium heat cook the bacon/pancetta until it starts to get crispy.  Ad 2 tbsp butter and then the garlic.  Stir for 30 seconds then add the peppers and onions.  Add salt, pepper, and thyme.  Cook until onions become translucent and soften.

Add flour and mix well to make sure peppers and onions are coated.  Pour in white wine and mix.  Pour in 6 cups broth and mix.  Add chicken and potatoes.  Mix and set over medium low heat to simmer for about 30 minutes.  Stir occasionally to prevent burning on the bottom.

In a bowl, use an electric mixer to beat the cream cheese until frothy.  Drizzle in 1/2 cup of broth and then mix until you get a smooth liquid.  Add mixture into the soup pot.

Sprinkle in shredded cheese.  Add salt and pepper to taste.  Let simmer over low for as long as you like.  The longer the better.  And, it’s even better reheated the next day!

Enjoy!

<3

Shannon