Golden Clam Chowder Recipe

Comfort food at its best! Yes, you can have a warm, homemade bowl of Clam Chowder for dinner tonight. This soup is seasoned expertly and the thyme adds a great dimension of flavor.

Ingredients

2 celery ribs

2 medium carrots

1 medium onion

2 teaspoons olive oil

4 garlic cloves, minced

4 medium potatoes, peeled and diced

2 cans (6-1/2 ounces each) minced clams, undrained

1 bottle (8 ounces) clam juice

1 cup plus 1 tablespoon water, divided

1 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon pepper

1 can (12 ounces) evaporated milk

2 teaspoons cornstarch

2 bacon strips, cooked and crumbled

Directions

Finely chop the celery, carrots and onion. In a Dutch oven, saute vegetables in oil until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, clams, clam juice, 1 cup water, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until potatoes are tender.

Gradually stir in milk; heat through. Combine cornstarch and remaining water until smooth; stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon. Yield: 7 servings.

Loaded Potato Soup

Ingredients

 4 (6-ounce) red potatoes

2 teaspoons olive oil

1/2 cup pre-chopped onion

1 1/4 cups fat-free, lower-sodium chicken broth

3 tablespoons all-purpose flour

2 cups 1% low-fat milk, divided

1/4 cup reduced-fat sour cream

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 bacon slices, halved

1.5 ounces cheddar cheese, shredded (about 1/3 cup)

4 teaspoons thinly sliced green onions

 Directions

Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.

While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.

Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.

Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

Note:

This recipe originally ran in Cooking Light October, 2010 and was updated for the November, 2012 25th anniversary issue.

Chicken & Mushroom Rolls, Honey Sesame Chicken, Bacon Jalapeno Cheese Ball, & Melt-in-your-Mouth Oven Roasted Potatoes

Please do yourselves all a favor & try this recipe from Adora's Box. I thought it looked good. I know well enough to trust my intuitions. Putting these on the table tonight made me very excited because my family loves hearty dishes like this. It's like eating a sub sandwich except the filling is contained and therefore doesn't fall out the sides. Good enough to make my monthly dinner rotation. 

Chicken & Mushroom Rolls from Adora's Box
Click here for recipe

More noteworthy recipes:

Honey Sesame Chicken from Sea Salt with Food
Click here for recipe

Bacon Jalapeno Cheese Ball from Tracey's Culinary Adventures
Click here for recipe

Melt-in-your-Mouth Oven Roasted Potatoes from My Adventures in the Country
Click here for recipe

7 Easy Chicken Recipes

Simplify dinner with these quick and easy chicken recipes that will get you in and out of the kitchen in no time. Click on the titles or photos below for recipes.

7.  Crispy Chicken Wraps

A delicious crispy chicken wrap that can be on the table in less than 15 minutes.

6. Baked Chicken & Roasted Red Pepper Taquitos

A healthier and tastier taquito!

5. Buffalo Chicken Stuffed Shells

4. Chicken Bacon Wild Rice Soup

3. Tennessee White Chicken Chili

Easy white chicken chili is a lighter alternative to ground beef and tomato chili. Ready to expand your chili repertoire?

2. Chicken Gyros

1. Chicken Enchilada Lasagna

30-Minute Rigatoni in Blush Sauce with Chicken & Bacon

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

1/2 lb uncooked rigatoni pasta, cooked according to package instructions

1 chicken breast, boneless, skinless, cut into small pieces

1 medium onion, chopped

6 slices bacon

2 tbsp Frank’s hot sauce

1 can (2 cups) diced tomatoes

fresh basil, chopped

2 cloves garlic, minced

1/2 cup water

1 cup mozzarella cheese

1/2 cup sour cream

fresh Parmesan cheese

Instructions:

In a large skillet, add the bacon and cook it until it starts rendering some fat. Add the chicken, onion and garlic and cook until chicken is no longer pink and is cooked through. Add diced tomatoes, water, basil, hot sauce, and cook for 10 minutes. Add sour cream and stir. If needed add salt and pepper to taste.

Add the pasta to the skillet, add the mozzarella cheese and toss it all together to make sure all pasta is covered in the cheese and sauce.

Grate with fresh Parmesan cheese and serve warm.

White Cheddar-Bacon-Pimiento Stuffed Burgers

It's just not the 4th of July without a big, ol' juicy hamburger on your plate.  Take your burgers to the next level this year with these White Cheddar-Bacon-Pimiento Cheese Stuffed Burgers, (and if that's not a mouthful, these burgers are sure to satisfy.)  For this recipe, you end up with some extra pimiento cheese spread.  Good thing it tastes just as delicious with kettle or tortilla chips.   Stay tuned for more Independence Day recipe ideas. We'll be serving them up 'til the 4th!

White Cheddar-Bacon-Pimiento Cheese Stuffed Burgers

Ingredients:

Pimiento Cheese Spread:

3/4 cup mayonnaise

4 ounces cream cheese, softened

4 heaping cups shredded white cheddar cheese

2 (4-ounce) jars diced pimientos, drained

6 slices cooked bacon that has been finely crumbled

Salt and pepper to taste

Patties:

4 pounds ground chuck

1 small finely chopped or grated onion

 1/2 cup red wine (Cabernet Sauvignon or other)

1/4 cup Worcestershire sauce

4 teaspoons kosher salt

4 teaspoons cracked black pepper

Vegetable oil for brushing on grill rack

8 large good quality buns (I loved onion-poppy seed ciabatta rolls)

Lettuce, onion, tomato slices and condiments

Directions:

Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.

In a large mixing bowl, whisk together the mayonnaise and cream cheese until smooth. Stir in the cheese, pimiento peppers, and bacon.  Add salt and pepper to taste.  (This will make way more than you will need for the burgers.  Makes a great dip or sandwich spread.)

To make the patties, combine the beef, chopped onion, wine, Worcestershire sauce, 4 teaspoons salt, and 4 teaspoons cracked black pepper in a large bowl.  Handling the meat as little as possible, mix well.  Form into 16 equal portions and shape the portions into patties. 

 Lay 8 patties on a large baking sheet that has been covered in wax paper or foil.  Place a small amount of the pimiento cheese spread (about a tablespoon) in the center of each patty.  Place the remaining patties on top of the cheese and pinch the sides of the meat to seal well.

Brush the grill rack with vegetable oil.  Place patties on grill rack, cover, and cook, turning once, until done to preference, about 5-7 minutes on each side for medium.  Toast buns on grill rack the last few minutes of cooking.  Dress burgers with lettuce, onion, and tomatoes and your choice of condiments.  Makes 8 burgers.

Bacon Buns

Here it is--the last recipe of Bacon Week here at Yum In My Tum.  Add these bacon & onion filled rolls to your next supper!  My brother, who's a bacon-lover, couldn't get enough of these.  He requests them often when he comes to dinner at my house.  Thank you Taste of Home.

Photo by Taste of Home

Ingredients

• 10 bacon strips, diced
• 1/3 cup chopped onion
• 1 package (16 ounces) hot roll mix
• 1 egg, lightly beaten
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• Directions
• In a skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender; drain on paper towels.
• Prepare roll mix according to package directions. Turn the dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
• Divide dough into 18 pieces. On a floured surface, roll out each piece into a 5-in. circle. Top each with 1 tablespoon of bacon filling. Fold dough around filling, shaping each piece into a small loaf; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap coated with cooking spray. Let rise in a warm place for 20-30 minutes.
• Brush egg over buns. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 1-1/2 dozen.

Grilled Bacon Jalapeno Wraps

This is a simple appetizer you make on the grill.   I don’t know about everyone else, but I like to use my grill year round, even in the snowy, winter months.  I’m not too worried about grilling in the cold, especially with this recipe.  Pop one in your mouth when they’re done & you’ll warm right up. 

Ingredients

6 fresh jalapeno peppers, halved lengthwise and seeded

1 (8 ounce) package cream cheese

12 slices bacon

Directions

Preheat an outdoor grill for high heat.

Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.

Place on the grill, and cook until bacon is crispy.

Serve as an appetizer for the bacon lovers (or spicy food lovers) at your next get-together. 

Bacon-Wrapped Pork Tenderloin

This juicy pork tenderloin is sprinkled with steak seasoning and wrapped in bacon.  Usually, my mom shares her wonderful recipes with me.  Well, this was one that I HAD to share with her.  Found this on MyRecipes.  I'm a garlic freak, so I added some fresh garlic to season with in addition to the steak seasoning.  Yum!

Photo by Beth Dreiling Hontzas

Ingredients:

• 1 (1-lb.) pork tenderloin
• 1 teaspoon steak seasoning
• 3 bacon slices, cut in half crosswise

Directions:

• 1. Preheat oven to 425°. Remove silver skin from pork tenderloin, leaving a thin layer of fat covering the pork. Sprinkle seasoning over pork. Wrap pork with bacon slices, and secure with wooden picks. Place pork on a lightly greased wire rack in an aluminum foil-lined roasting pan.
• 2. Bake at 425° for 25 minutes or until a meat thermometer inserted into thickest portion registers 155°. Increase oven temperature to broil. Broil 5 inches from heat 3 to 5 minutes or until bacon is crisp. Remove from oven; cover pork with foil, and let stand 10 minutes or until thermometer registers 160°.
• 3.  Enjoy!

Also, if you don't already know, Yum In My Tum is giving away a Chia Gourmet Herb Garden Kit.  Hurry up & get your entries!  

Ingredient of the Week: Bacon--Roasted Red Potatoes with Bacon, Garlic, and Parmesan

Today's recipe comes from SavoringTheThyme.com.  I already had all the ingredients in my kitchen, so I started cookin'! These were great with my Roasted Rosemary Chicken and some long grain & wild rice.  Try as a side dish for Thanksgiving!

Ingredients:

3 pounds red skinned gold potatoes (‘baby’ or about 2 inches wide)

4-6 slices Uncured bacon, cooked, halved lengthwise and chopped

2 tablespoons olive oil

3 garlic cloves, roughly chopped

salt and ground black pepper

Fresh grated Parmesan cheese

1/4 cup chopped flat-leaf parsley, minced

Directions:

1. Preheat the oven to 400 degrees. Cut the potatoes into 1 inch chunks and place in a bowl. Toss with the olive oil, salt and pepper and scatter over the baking sheet covered with parchment paper.

2. Place a cooking rack in a baking sheet and evenly space the bacon on the rack.

3. Place the bacon on the lowest rack and the potatoes above it and bake. Being with 3 minutes increments watching the bacon carefully. Remove the bacon when cooked to your liking.

4. After the potatoes have baked for 20 minutes, add the garlic to them, toss and bake another 5 minutes.

5. Remove the potatoes and place them in a large bowl. Grate fresh Parmesan over the potatoes and scatter the parsley and bacon on top.

Bacon-Wrapped Chicken

This take on bacon-wrapped chicken is so juicy!  It's simple to prepare and it's kid approved by my daughter, Ellie! Recipe courtesy of my mom. 

Photo from KitchenScrapbook.com

Ingredients:

6 boneless, skinless chicken breast halves

1 carton (8 oz) whipped cream cheese with onions & chives

1 tablespoon butter or margarine, cubed

salt to taste

6 bacon strips

Directions:

Flatten the chicken to 1/2 inch thickness.  Spread 3 tablespoons cream cheese over each.  Dot with the butter & sprinkle with salt; roll up.  Wrap each with a bacon strip.  Place, seam-side down, in a greased 13 in. x 9in. x 2in. baking pan.  Bake uncovered at 400 degrees F for 35-40 minutes or until juices run clear.  Broil 6 inches from heat for 5 minutes or until bacon is crisp.

Mom's Spinach & Bacon Quiche

Here's the daily recipe for Ingredient of the Week(Bacon)--

Mom's Spinach & Bacon Quiche.

(Photo by FreezerMealsRecipes.com)

Ingredients:

1/2 cup chopped onion

6 slices bacon, chopped

8 eggs, beaten

1/2 cup dairy sour cream

1/2 cup half & half or milk

1/4 teaspoon salt

1/8 teaspoon pepper

3 cups lightly packed chopped fresh spinach

2/3 cup shredded mozzarella cheese

1/2 cup shredded cheese

1 frozen deep dish pie shell

Directions:

1. In a large skillet, cook onion until tender and bacon until crisp. Drain

2. In a bowl stir together eggs, sour cream, half & half, salt, and pepper. Stir in onion mixture, spinach, and cheeses.

3. Stir into pie shell and bake at 325 degrees F for 45-50 minutes or until a knife inserted in the center comes out clean.

Bacon Desserts

As I was searching around for which bacon recipes I would try this week, I came across some bacon desserts.  Surprisingly enough, they sound quite yummy.  I decided I’d like to try the Maple Syrup Pudding with Bacon recipe (below).   (Update, Nov. 9, 2011:  Made this two nights ago. Amazing!  Love the sweet & salty taste!)

 I found the recipe on the Time website.  Click the "More Bacon Desserts Here" link below the recipe for more.  If bacon desserts aren’t your thing, check out the Bacon-Wrapped Sausage Bites!   

Maple Syrup Pudding with Bacon
Recipe courtesy of Katrina Markoff, owner of Vosges Haut-Chocolat

Yield: 1 cup

79 g (5½ tbsp.) cream
1 vanilla bean
128 g (4½ oz.) milk chocolate chunks
45 g (3 tbsp.) maple syrup
1 lb bacon strips, cooked

Heat cream with vanilla bean over low heat, infuse for 10 minutes and then discard the bean. Bring cream to a boil.

Pour cream over milk chocolate chunks; stir with spoon.

Add maple syrup.

Fill shot glass halfway with mixture, with one strip of bacon sticking out from top. Serve warm.

More Bacon Desserts Here

Bacon-Wrapped Sausage Bites

Homer Simpson once said, "Is it Bacon Day?" Unfortunately not, (Bacon Day is celebrated on the Saturday before Labor Day) but here's one better--Bacon Week at Yum In My Tum!

And starting it off are these Bacon-Wrapped Sausage Bites! Great as an appetizer! A nice addition to breakfast eggs & toast, too!

Ingredients

1 pound sliced bacon

1 (16 ounce) package miniature smoked sausage links

1 cup packed brown sugar

Directions

Cut each bacon strip in half widthwise. Wrap one piece of bacon around each sausage.

Place in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Sprinkle with brown sugar. Bake, uncovered, at 400 degrees F for 30-40 minutes or until bacon is crisp and sausage is heated through.

The Ingredient of the Week poll has now ended. Tomorrow begins a whole week of BACON recipes!

Vote for next week's featured

ingredient in the new poll.