Soup Season is here! On cold rainy days I can’t think of anything better than a thick and hearty soup… actually, a chowder! Chowders are rich and delicious, and can be a great option when following a ketogenic diet. With just a few twists, this recipe is a fantastic spin on a classic chowder that you won’t want to pass up. So skip the potatoes and throw in some bacon, and you will have yourself a perfect bowl of chowder in no time!
<h4><p style="color: rgba(20, 117, 135, 1)">Mushroom Delight…</p></h4>
With an earthy, mild taste, Cremini mushrooms, (which are the baby version of the portabello mushroom) are known to have wonderful nutritional value including, B vitamins, phosphorus, selenium, copper, and even some fiber and protein too. Mushrooms are very low in fat and calories, in addition to both sugar and carbs. Yet mushrooms of all kinds pack a big punch when it comes to helping to prevent free radical damage, problems with bone loss, and even various types of cancer. Also, only a very small number of foods actually provide enough much-needed vitamin D, however mushrooms have got you covered! While mushrooms typically only contain very low amounts of vitamin D, they’re unique in their ability to produce and provide much more when exposed to sunlight. They may be small but mighty they are!
<h4><p style="color: rgba(20, 117, 135, 1)">What are Leeks?</p></h4>
Leeks are a vegetable and are in the same family as chives, shallots and onions. They are often used to compliment dishes and help give extra flavor with their mild, sweet, onion like flavor. On top of adding flavor, they bring with them some pretty amazing health benefits, including improving eye health, preventing cataracts, keeping skin clean and healthy, supporting cardiovascular health, lowering blood pressure, preventing anemia, and even relieving inflammation! So the next time you pass by leeks at the grocery store, give them a second chance and see what they can do to liven up a dish, and bring in some amazing nutritional value!
<h4><p style="color: rgba(20, 117, 135, 1)">Chicken Bacon Crock Pot Chowder</p></h4>
<h5>Prep Time: 20 minutes | Cook Time: 6-8 Hours | Serves: 8
<h5><p style="color: rgba(20, 117, 135, 1)">Ingredients:</p></h5>
* 4 cloves garlic
* 1 shallot
* 1 small leek
* 2 ribs celery
* 6 oz cremini mushrooms
* 1 medium sweet onion
* 4 tablespoon butter
* 2 cups chicken stock
* 1 lb chicken breasts
* 8 oz cream cheese
* 1 cup heavy cream
* 1 pound uncooked bacon, cut into bite size pieces
* 1 teaspoon sea salt
* 1 teaspoon black pepper
* 1 teaspoon garlic powder
* 1 teaspoon dried thyme
<h5><p style="color: rgba(20, 117, 135, 1)">Instructions:</p></h5>
1. Heat slow cooker on low setting. Chop the garlic, shallot, leek, celery, mushrooms, onions, then add to slow cooker along with the 2 tablespoons butter, 1 cup chicken stock, sea salt and black pepper. Cover, and cook vegetables on low for 1 hour.
2. Complete this next step while the vegetables are cooking – In a large skillet over medium-high heat, pan-sear the chicken breasts in the remaining 2 tablespoons butter until they are browned on both sides. – About 5 minutes each side. (Chicken will not be fully cooked during this stage.)
3. Remove chicken from pan and set aside. Deglaze the pan with the remaining 1 cup of chicken stock. Using a rubber spatula, scrape up any bits of chicken that may be stuck to the pan. Add chicken stock to slow cooker.
4. Add heavy cream, cream cheese, garlic powder, and thyme to the slow cooker. Stir until well combined and there are no longer any visible chunks of cream cheese.
5. Once the chicken has cooled, cut it into cubes and add it to the slow cooker, along with bacon. Stir until all ingredients are well combined. Cover and let cook for 6-8 hours.