Cold Days...Warm Crockpots

Ok so this lovely cold "snap" doesn't seem to be ending, so let's embrace it. What's better than a hot cup of soup to warm you up? One you can make in the crock-pot, filling your house with yummy smells all day long of course!

I am not a huge soup fan because it often conjures the image of some weenie vegetables and noodles floating in a thin broth. But, I've learned that is far from the only soup out there. In fact, a nice thick chowder is even better. I have some recipes for seafood ones, which are very tasty. But today I'm going with something a bit more well liked across the board.

Chicken Bacon Crock pot Chowder

Ingredients:
4 garlic cloves          1 shallot          1 leek             6 oz. mushrooms         1 sweet onion
4 tbsp. butter            2 c. chicken stock                 1 lb. chicken                 8 oz cream cheese
1 c. heavy cream     1 lb. bacon, crumbled            1 tsp. salt                     1 tsp. pepper        
1 tsp. garlic powder 1 tsp. thyme

Directions:

1. On low, add garlic, shallot, leek, mushrooms, onion, 2 tbsp. butter, 1 c. chicken stock, salt and pepper to crock pot.
2. Cover and cook for 1 hour.
3. While vegetables are cooking, in a large skillet, pan sear the chicken breasts in the remaining 2 tbsp. butter until brown on both sides (app. 5 min. per side).
4. Remove from pan and set aside.
5. De-glaze the pan with the remaining chicken broth. 
6. Using a rubber spatula, scrape up any bits of chicken stuck to the pan.
7. Add chicken stock to crock pot.
8. Add heavy cream, cream cheese, garlic powder and thyme.
9. Stir until well combined, with no visible chunks of cream cheese.
10. Once the chicken is cool, cube it and add to the crock pot along with bacon.
11. Stir until well combined. 
12. Cover and let cook 6-8 hours. 

It might be miserable to walk outside, but everyone will want to come over for the smell of this permeating your house and oh of course to eat it too!

As always, have fun!