Smoked Chicken Chowder

Smoked Chicken Chowder
Serves 8


Ingredients

• 10 strips of Bacon
• 1.5 quarts of broth ( I used vegetable and chicken)
• 4 roots (I used 3 sweet potatoes and 1 ukon gold), diced
• 1 onion, diced
• 1 tbls chrushed red pepper flakes
• 8 ounces of frozen corn
• 16 ounces cooked chicken, diced (I used smoked chicken)
• 7.5 ounce creme fraiche
• 1/2 pint of half n half

Preparation

• Cook 10 strips of bacon in pan, remove to paper towel off to side when done
• Sautee diced potatoes/carrots/yams in the remaining bacon fat until soft and cooked
• In separate pot, sautee diced onion in 2 tbls oil
• Add pepper flakes
• Add broth
• Add cooked roots plus remaining bacon grease, frozen corn, smoked chicken
• Simmer for 10 minutes
• Add 7.5 ounces of creme fraiche
• Add .5 pint of half n half
• Add 3 tbls flour, depending on thickness preferred
• Simmer till ready to serve
• Place in bowls and crumble bacon over top of each serving

Pumpkin Curry

This was delicious and easy. Even easier because I used some smoked chicken hubby prepared this weekend.

Paleo Pumpkin Curry

Yield: 4-6 servings
Prep Time: 5 minutes
Cook Time: 25 minutes

Ingredients:

• 2 tablespoons ghee, grass-fed butter, or EVCO (extra virgin coconut oil)
• 1 tablespoon fresh ginger, finely shaved
• 2-3 pounds chicken thighs, cut into 1" cubes
• 1/2 teaspoon plus 1 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 30 ounces pumpkin puree (about 3 cups)
• 24 ounces tomato puree
• 2 tablespoons curry powder
• 13.5 ounces canned full-fat coconut milk
• 2 limes, juiced

Directions:

1. Melt the butter in a large pot or pan. Add the shaved fresh ginger to the hot butter and stir until fragrant - this will take about 2-3 minutes.
2. Dust the cubbed chicken with 1/2 teaspoon salt and ground pepper. Toss them in the hot, ginger butter and cook until slightly browned on all sides and they're all mostly cooked through.
3. Add the pumpkin puree, tomato puree, curry powder, and remaining teaspoon of sea salt. Stirl to thoroughly incorporate, cover, and let simmer for 10 minutes.
4. Just before serving, add the coconut milk and lime juice. Let the curry come back up to temperature then remove from heat.
5. Serve over cauliflower rice or jasmine rice.

http://fedandfit.com/2014/11/15/paleo-pumpkin-curry/