A Salvation and a Win

Salvation

A week and a bit after the infamous chili catastrophe, I am pleased to share that I have had some success in correcting this situation. On Wednesday night I made up a much smaller batch with no chili powder added, and then carefully added a scoop of the spicy chili. I stirred the pot, allowing for everything to combine well, and then I tasted it. Not too spicy at all. In total, I added 4 scoops of the too spicy chili and was left with a pot of chili that was 'just right'. What I might do next time is add some cheese like Jill suggested. Maybe this will allow me to use up a bit more of the spicy chili and also use up some of the shredded cheese that I have in the freezer.

Win

With my culinary confidence a little shaken post chili, I decided to get back on track with a delicious soup that is perfect for crisp, cool days. I love it. Steve loves it. Bridget loves it. It is a winner. Here is the recipie if anyone is interested.

Potato Leek Soup with Bacon and Chicken

1 tbsp butter
1 onion, chopped
2 cloves garlic, minced
2 large leeks, chopped
1/2 pkg bacon, cut into pieces
2 large skinnless, boneless chicken breasts, cut into bite size pieces
1 lb potatoes, peeled and cut into chunks
2 tbsp flour
4 cups chicken broth
salt and pepper
4 tsp heavy cream (optional)

Melt butter in a dutch oven over medium heat. Add onion and garlic and cook until onion is glassy. Add leeks and bacon, cook for about 5 minutes. In a small bowl mix flour with a little bit of chicken broth until it makes a paste. Add paste to the pot and stir. Add the remaining chicken broth, potatoes and chicken. Season with salt and pepper. Bring soup to a boil. Reduce heat and simmer for 30 minutes or until chicken and potatoes are cooked through. Stir in cream (This is really optional; I have made it with and without cream and it is delicious both ways) and cook for another 2 minutes. Serve with crusty bread and enjoy.

May the cooking adventures continue.

Rachel