1.19.2018

Recipes: Potato & Bacon Chowder

                 Hey Everyone! Happy Friday!! Well, in Nashville we had 3 inches of snow earlier in the week and this weekend its in the 60's geez oh mighty, if that doesn't mess up your body I don't know what will haha! I loved every minute of the snow and snow days! Hopefully we will get some more before the season is up. Anywhoo, I wanted to share this great recipe that we tried this week on our Week 3 of Whole 30. We are still kicking, yep still making it, it's never easy but always good haha! We tried this one night and loved this easy and delicious recipe and thought it would be fun to share with you all. This is a whole30 recipe/paleo/ GF/DF all that goodness.

             This was a perfect dish for a cold week! I made this in the slow cooker; therefore, I included the slow cooker details below as well as the recipe. I found this from another gal who is paleo and whole30 named Paleo Bailey on social media and her website is linked below if you would like to see more of her recipes as well. This one is great!! Enjoy xo :)


Potato and Bacon Chowder 

Ingredients: 
-3 large white potatoes 
-1/2 cup of onions (I used white and also green onions as well)
-6 slices of bacon crumbled
-28 oz of chicken stock  
-2 cups of almond milk 
-3 tablespoons ghee butter
- 1 1/2 tablespoons of arrowroot powder as the thickener
-3 tablespoons of parsley flakes
-salt and pepper to taste

Details:
For your crockpot:
-Add all of the ingredients besides cooked bacon, almond milk and thickener to your crock pot
-Then cook this on high for 3-4 hours 
-Then, add in your almond milk to a large skillet on the stove top over medium heat, add in thickener, whisk until thick and until it bubbles and the clumps dissolve, then add into your crock pot
-Lastly, stir in the cooked bacon and allow your soup to thicken 
-I garnished the soup with green onions and bacon :)
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this recipe is from: Paleo Bailey head to: Paleo Bailey Recipes Including this Recipe
for more of her recipes 


Here are some pictures of this recipe that we made this week:







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