Cauliflower Chowder

via Dam Delicious - Serves 6

INGREDIENTS:

• 4 slices bacon, diced
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup 2% milk
• 1 head cauliflower, roughly chopped
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

 DIRECTIONS:

1. Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
2. Melt butter in the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. 
3. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 3-4 minutes.
4. Whisk in flour until lightly browned, about 1 minute. 
5. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
6. Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
7. Serve immediately, garnished with bacon and parsley, if desired.

Slow Cooker Potato and Corn Chowder

modified from: Damn Delicious / 8 Servings

INGREDIENTS:

• 24 ounces red potato, diced small
• 1 onion, diced small
• 1 (16-ounce) package frozen corn
•  tablespoons all-purpose flour
• 6 cups chicken stock
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 1/4 cup heavy cream

DIRECTIONS:

1. Place potatoes and corn into a 6-qt slow cooker. 
2. Stir in flour and gently toss to combine. 
3. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt and pepper, to taste.
4. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
5. Stir in butter and heavy cream.
6. Serve immediately.

Roasted Shishito Peppers - Serves 2-3

Roasted Shishito Peppers - Serves 2-3

INGREDIENTS:

• Medium bowl-ful of shishito peppers (maybe 2 to 3 cups)
• 1/2 Tbsp Olive Oil (or sesame, or avocado, or whatever you want to taste)
• 1/2 tsp Sea salt

DIRECTIONS:

1. Pre-heat oven to 450 deg F (415 deg F Convection Oven, Roast function) 
2. Coat the peppers in oil in a bowl. Spread out on a baking sheet.
3. Sprinkle salt over peppers in the baking sheet
4. Roast for 12-15 minutes or until they are blistered to your liking. Flip once if desired.
5. Serve immediately