Cheesy Green Chile and Potato Chowder

I've been holding out on you. I made this soup earlier this month, and have yet to write about it! Since it's snowing here in Cincinnati (is it spring yet??), I thought it would be okay to share another soup recipe before things start to warm up. The soup alone is flavorful and filling, but adding the toppings at the end is what makes it awesome! 

If you're still bundled up and scraping ice and snow off your car like me (sigh), I think a hearty bowl of this soup will help you get through the last bits of winter. If you're enjoying warmth and sunshine, know that I am incredibly jealous!

*UPDATE*
I am submitting this soup to a weekly blogging event, Souper Sundays at Kahakai Kitchen.

Cheesy Green Chile and Potato Chowder

Ingredients

3 poblano peppers

1 large yellow onion, small diced

1 green bell pepper, small diced

3 russet potatoes, peeled and cubed

2 stalks celery, small diced

3 slices bacon

2 tsp minced garlic

1 quart chicken broth

2 tsp salt

2 cups milk

1/8 cup flour

1/8 cup (or more, depending on taste!) sour cream

1/2 cup Mexican blend cheese, plus more for serving

Thinly sliced green onions

Directions

First, roast the peppers. If you have a gas stove (lucky!) place the poblano peppers right over the flame, flipping occasionally until the peppers are charred all over. If you don't have a gas stove, place peppers on a foil lined baking sheet and put them under the broiler until charred, also flipping occasionally. Once the peppers are charred, place them in a zip lock bag (or a pot with a lid if you're against plastic). Let them sit for 20 minutes then peel away the charred skin. Roughly chop the peppers.

While your peppers are cooling, fry the bacon in a large dutch oven or heavy  bottomed pot. Fry until crispy then remove bacon from the pot and drain on paper towels. Be sure to keep the grease in the pot.

Add the onion, bell pepper, garlic and celery to the hot grease. Saute for about six minutes over medium heat until veggies are just tender. Add cubed potatoes to the pot, as well as the poblano peppers, and toss well so everything is combined.

Pour in chicken broth and add the salt. Bring to a boil then reduce heat and simmer for about 35 minutes until potatoes are very tender. Add milk and sour cream. 

In a small bowl scoop out some of the broth from the pot and whisk in flour to ensure that there are no lumps! Add back to the pot, and bring the soup to a simmer. Simmer for another 10 minutes.

Turn off heat completely and add cheese to the pot. Stir well so cheese melts. Serve immediately with crumbled bacon, sliced green onions and additional cheese.

Recipe Source: Eat, Live, Run

Chicken Tikka Masala

If you could choose any meal in the whole world to be your final meal, what would it be? Tough question, I know. I don't even know if I could pick any one thing, though I think chicken tikka masala would definitely be a finalist. 

Up until today, I have had zero luck making chicken tikka masala at home. I blame the jars of tikka masala at Trader Joe's that call for water instead of cream, and starter kits. None of them even compare to the beautiful orange spicy creamy goodness I buy at my local Indian restaurants. As I mentioned before I have access to at least four incredible Indian restaurants within walking distance to my house. Why would I ever make it at home? It's expensive, that's why.

This recipe isn't quite like what I buy at my local places, though it was too good not to share. Orange, spicy, and creamy, it's definitely a start in the right direction. The chicken alone is worth the recipe. It was some of the best chicken I've ever made, and I almost decided to chuck the tikka masala and just have the chicken. I will still continue to search for the my perfect tikka masala, but I'm glad I have this recipe in my arsenal to tide me over until then.

Chicken Tikka Masala

Ingredients

Chicken:

1.75 lbs of boneless, skinless chicken breast

½ teaspoon cumin

½ teasponn coriander

½ teaspoon cayenne

1 teaspoon salt

Marinade:

1 cup whole milk greek yogurt

2 cloves garlic, minced

2 teaspoons fresh ginger, grated

1 tablespoon vegetable oil

Simmer Sauce:

2 tasblespoons oil

1 large onion, finely minced

2 cloves garlic, minced

2 teaspoons fresh ginger, grated

2 fresh jalapenos, finely minced

2 tablespoons tomato paste

1 tablespoons garam marsala

28 oz can crushed tomatoes (I may try tomato puree next time)

1 tablespoons sugar

¾ cup heavy cream

Salt to taste

1/4 teaspoon cayenne for a little kick (which is what I like), or more if you like it extra spicy

Directions

In a ziploc bag, add the chicken and dry spices. Shake, and rub the chicken, coating it evenly with spices. Refrigerate the chicken up to a few hours.

Combine the yogurt, garlic, ginger, and oil in a bowl, then add to the bag of chicken. Leave out at room temperature to marinate.

Preheat the oven broiler. On a sheet pan covered in foil, dump chicken out of the ziploc bag. Broil the chicken for 15 minutes, then turn off the heat, and leave in the oven for an additional five minutes.

While the chicken cooks, make the simmer sauce.

In a medium sized dutch oven (ideally enamel cast iron), add the oil. Once hot, add the onions. Once they begin to brown and soften, add the garlic, ginger, and jalapenos. Cook for one minute. Then add the tomato paste and garam masala, and stir to combine. Stir in the crushed tomatoes and sugar. Cover the pot, and simmer for 15 minutes.

Remove from heat, and stir in cream. 

Once the chicken is cooked, cut into bite sized pieces. Add the chicken to the sauce, and gently reheat.

Serve the tikka masala on a bed of rice and naan. Oh how I wish I had naan! I forgot...never again.

Recipe Source: Heather Christo