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Potato Spinach Cheese Chowder

1/22/2025

Ingredients

Directions

Place potatoes, carrots, celery, onion, and salt into a large pot. Add water to cover and bring to a boil over medium-high heat. Reduce the heat and simmer until potatoes are tender, about 20 minutes. Do NOT drain.
When the vegetables are almost finished, combine milk, butter, and flour in a small saucepan over medium-low heat. Whisk constantly until butter melts and mixture is smooth and thick, 5 to 10 minutes.
Pour hot milk mixture into cooked vegetables and stir.
Add spinach (kale) and cheddar to the pot. Cook and stir until spinach is wilted and cheddar melts, about 3 minutes.
If you like a thicker soup, remove about 1/4 of the chowder and puree, then add back to the pot.
Serve.

1/8/2025

 Ingredients

For the Sauce

Instructions

Thinly slice the scallions, separating the whites and greens. Add the whites to a small bowl along with the remaining sauce ingredients, reserving the greens for serving. Mix the sauce together and set aside.
Heat a large skillet over medium-high heat with 1 teaspoon of olive oil. Once hot, add the ground chicken and cook for 3-4 minutes untouched to brown one side. Once a golden brown crust forms on the bottom of the chicken, break it apart with a spatula and fully cook. Transfer to a bowl and set aside.
Add the remaining olive oil to the skillet, followed by the rice, cauliflower rice, and mixed vegetables. Stir everything together and spread into an even layer. Cook for 5-6 minutes until vegetables are cooked to tender and rice and cauliflower are heated through.
Once the rice is browning and crispy in spots, add the chicken back to the pan along with the sauce. Stir everything together and cook for 2-3 minutes until the sauce begins to caramelize on the bottom.
Remove from the heat and serve immediately. Garnish with the scallion greens and toasted sesame seeds, if desired.