Potato Corn Chowder with Bacon

2 tablespoons butter

6 slices thick cut bacon, cut into 1/2 inch pieces

5 lbs Russet potatoes, peeled and diced

5 ribs celery, chopped

2 small yellow onions, chopped

4 14oz cans chicken stock

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried tarragon

1 cup half and half

3 ears sweet corn, cut from cob

In a large pot over medium heat melt butter and cook bacon until fat is rendered. Add celery and onions and sautee until onion is translucent, about 5 minutes. Add potatoes, stock, salt, pepper and tarragon and bring to a boil, until potatoes are soft enough to break apart with the back of a spoon. Puree with immersion blender (otherwise allow to cool and puree in batches in the blender, return to pot) Return to heat and add half and half and corn kernels, simmer on low for 25 minutes longer.

Serves 8.

Chicken Bacon Ranch Mac N' Cheese

1 rotisserie chicken, breasts only, shredded

8 slices thick cut bacon, cooked and cut into pieces

1 lb macaroni

1/2 stick butter

1/4 cup flour

3 cups milk or half and half

12 oz shredded cheese (I used Jack, Cheddar, Mozzarella blend)

1 packet Ranch dressing mix

1/2 cup plain bread crumbs

Cook macaroni according to package directions. While macaroni is cooking, shred chicken breasts and cook bacon, then crumble. Set aside.

In a large sauce pan melt butter. Add flour, stirring constantly over low heat until a thick paste is created. Add milk and bring to a boil, stirring to combine with flour mixture. Add cheese a little at a time, stirring until melted. Add Ranch packet.

Drain and rinse macaroni, add to cheese sauce along with shredded chicken and bacon pieces.

Top with bread crumbs.

Bake at 350 degrees for approximately 30 minutes or until brown on the top.

Serves 8

Chicken Pumpkin Chili with Red Beans

2 tablespoons olive oil

1 yellow onion, diced

2 cloves garlic, minced

3 chicken breasts, boiled and shredded

1 large can pumpkin

15 oz can chicken stock

1 can diced tomatoes

1 4oz can chopped green chilies

2 tablespoons cumin

1 teaspoon cayenne pepper

1/2 teaspoon cinnamon

1/4 cup brown sugar

1 15oz can red kidney beans

salt and pepper

In a large pot sautee onion and garlic in olive oil until onions are tender and translucent. Add chicken, chicken stock, pumpkin, tomatoes, chilies and spices (reserve sugar for later). Bring to a boil and then simmer, covered for 25 minutes. Add brown sugar and beans, simmer for an additional 20 minutes.

Serves 6.

Chili with Red Beans & Bacon

6 slices bacon

1 onion, diced

3 cloves garlic, minced

1lb ground beef

32 oz beef broth

1 can tomato paste

1 small can green chilies

2 tablespoons cumin

2 teaspoons oregano

2 teaspoons paprika

dash cayenne pepper

salt

1 can red kidney beans

1/4 cup brown sugar

1/4 cup flour

In a cast iron pot crisp bacon over medium heat. Remove to paper towels when crisp. In bacon grease sweat onion and garlic. When onions are translucent, add ground beef and brown. To browned beef add tomato paste, beef broth, chilies and spices, (reserve beans, sugar and flour) Bring to a boil and then simmer for 20 minutes. Add beans, sugar and flour, stir to combine and simmer 10 minutes more. Crumble crisped bacon and return to pot.

Serves 4.