Loaded Cheesy, Bacon, Corn, and Potato Chowder Recipe

Loaded Cheesy, Bacon, Corn, and Potato Chowder Recipe

Loaded Cheesy, Bacon, Corn, and Potato Chowder Recipe

Ingredients

  • 12 ounces (3/4 of one pound) bacon, diced small
  • 2 cups sweet Vidalia or yellow onions, peeled and diced small (about 1 medium/large onion)
  • 1 cup carrots, peeled and diced small (about 2 large carrots)
  • 1 cup celery, diced small (about 2 stalks)
  • 4 garlic cloves, finely minced
  • 1/4 cup all-purpose flour
  • 32 ounces (4 cups) low-sodium chicken broth
  • 4 cups milk, or as needed (I use Silk Unsweetened Cashewmilk)
  • 2 1/2 cups Russet potatoes, peeled and diced into 1/4-inch cubes (about 2 extra-large potatoes)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, or to taste
  • 1 teaspoon pepper, or to taste
  • pinch cayenne pepper, optional and to taste
  • 2 cups corn (I used frozen and added it straight from the freezer)
  • 8 ounces extra-sharp cheddar cheese (grate it yourself, pre-grated cheese in plastic bags is resistant to melting)
  • 1/3 cup fresh flat-leaf parsley leaves, finely chopped

Instructions:

  1. To a large Dutch oven or stockpot, add the bacon and cook over medium-high heat until crisp, about 10 minutes; stir intermittently. Using a slotted spoon, remove bacon from pot and place on paper towels; set aside. Keep the bacon grease in the stockpot. You could drain some off if desired but I didn’t because there are a lot of vegetables that need to sauté in it.
  2. Add the onion, carrots, celery, and sauté for about 7 to 9 minutes, or until vegetables begin to soften. Stir intermittently.
  3. Add the garlic and sauté for another 1 to 2 minutes.
  4. Add the flour and whisk constantly until lightly browned, about 1 minute.
  5. Add the chicken broth, milk, potatoes, thyme, oregano, salt, pepper, optional cayenne, and bring to a boil. Allow chowder to boil fairly rapidly for about 15 minutes or until potatoes are fork-tender; stir intermittently. At any time while the chowder is boiling, if the overall liquid level is lower than you like and the chowder is too thick, adding a cup of extra chicken broth (or milk or water) is okay. At the end you will adjust the seasoning levels.
  6. After potatoes are soft, add the corn, and boil for 1 to 2 minutes to warm the corn through.
  7. Reduce the heat to low, add most of the bacon bits (reserve about 1/4 cup for garnishing), and add the cheese slowly, and stir continuously until melted and combined.
  8. Add the parsley and stir to combine.
  9. Taste chowder and add salt to taste. It will vary based on how salty the brand of chicken broth used is, how salty the bacon and cheese are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), garnish with bacon and cheese if desired, and serve immediately. Chowder will keep airtight in the fridge for 5 to 7 days; reheat very gently prior to serving so it doesn’t ‘break’. I haven’t tried freezing the chowder.

Bacon Wrapped Cheese Stuffed Hot Dogs Recipe

Bacon Wrapped Cheese Stuffed Hot Dogs Recipe

Bacon Wrapped Cheese Stuffed Hot Dogs

Ingredients
  • All Beef Natural Casing Hot Dog
  • Swiss Cheese
  • 2 strips of thick cut bacon
  • 3-4 toothpicks
Directions:
  1. Stuff the dog
  2. Wrap the dog
  3. Grill over indirect heat to get the bacon super crispy
  4. Keep on rotating, watch out for the cheese leaking out.
  5. Perfectly cooked with super crispy bacon
  6. Serve on a nice roll

Maple French Toast and Bacon Cupcakes

Maple French Toast and Bacon Cupcakes

Maple French Toast and Bacon Cupcakes

Ingredients:
  • French Toast Cupcakes: ¾ cup butter, softened
  • 1 cup sugar
  • 1½ cups cake flour, sifted
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk, at room temperature
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 3 eggs
  • Maple Buttercream Frosting: 2 Sticks butter, softened
  • 2¾ cups powdered sugar
  • 2 teaspoons heavy cream, at room temperature
  • 1 teaspoon maple extract
Directions:
  1. Preheat oven to 375 degrees.
  2. Fry (or bake) up some crispy bacon and set aside.
  3. In a standing mixer, combine the butter and sugar and mix.
  4. In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside.
  5. Add the eggs to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next. Then add the milk.
  6. Stir in the dry ingredients.
  7. Divide the batter evenly in the muffin tin. Bake at 375* for 25-27 minutes.
  8. Remove the cupcakes from the oven and cool completely.
  9. For the frosting: Mix all 4 ingredients together. Beat on high speed until fluffy.
  10. Frost your cupcakes and cover them with crispy bacon pieces.

Bacon Cheeseburger Bombs

Bacon Cheeseburger Bombs

Bacon Cheeseburger Bombs

Ingredients
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original or buttermilk biscuits
1 lb lean (at least 80%) ground beef, cooked or 16 frozen (thawed) cooked meatballs
1 block (8 oz) Cheddar cheese, cut into 16 cubes
16 slices bacon
Long toothpicks or skewers
Canola oil for frying
Diections:
Separate dough into 8 biscuits. Cut each biscuit in half; press with hands into circle about 3 inches in diameter.
In center of each biscuit round, place 2 tablespoons cooked ground beef (or 1 meatball) and 1 cube of cheese. Wrap dough to completely enclose beef and cheese; pinch seams to seal.
For the Fried Version: Wrap each stuffed “bomb” with 1 bacon slice; gently secure loose bacon with toothpick by inserting it through bacon and halfway into “bomb.” In 3-quart heavy saucepan or deep fryer, heat oil to 350°F. Fry stuffed “bombs” 4 to 5 minutes or until dough is golden brown on all sides. Place on paper towels to cool. Repeat with remaining “bombs”. Serve warm with ketchup and mustard, if desired.
For the Baked Version: Heat oven to 400°F. Place bacon on foil-lined cookie sheet with sides. Bake about 8 minutes to partially cook bacon. Wrap each stuffed “bomb” with 1 slice partially cooked bacon slice. Place bacon wrapped dough 2-inches apart on two foil-lined cookie sheets with dough seam side down. Bake 13 to 15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired.