Soup is always an efficient way to use up leftover food and this simple chowder hit the spot when I needed to finish Chinese takeout spareribs from the previous day.
To make it, I sautéed minced garlic, jalapeno pepper and diced onions in a small amount of light olive oil. Then I added one potato that was cut into bite sized cubes. I seasoned everything with a pinch of salt, a little paprika, and some dried thyme, and gave it all a good mix. While that continued cooking, I removed all the meat from two leftover ribs and added that into the pot. Then the whole mixture was covered with 2 cups of skim milk. The soup cooked over a low heat until the potatoes were soft and the milk had thickened up from the starch. I stirred in salt and ground black pepper to taste and enjoyed a bowl of it topped with a squirt of Sriracha.
It was hearty and creamy from the potatoes, the pieces of meat had softened after being in liquid for so long but still retained their flavor, and the hot sauce balanced out the sweetness from the rib glaze. Mmm, mmm good.