FROSTY WINTER DAYS GET US THINKING ABOUT FRIGID WINTER NIGHTS
We consider this a special weekday meal because the chowder requires a little more effort than tossing together a quick pasta dish or roasting fish. We usually prepare it the day ahead in anticipation of a hectic day (make it on Sunday for an easy Monday night dinner). But if you have the extra time, in reality, you can start cooking at 5:00 and have the entire dinner ready, with the kitchen cleaned up and the table set by 6:30. (The time to light a fire in the fireplace is not included). To make it easier, you can always serve a store bought crusty bread, although the aroma of hot biscuits baking in the oven will make your mouth water. We've outlined the steps below:
It's always nice to gather around the table with your family or friends to have a special meal and bring the day to a relaxing close. We think you'll agree that "Chowder Night" will be become one you all can look forward to.
CHICKEN, CORN, AND POTATO CHOWDER
4 cups cooked chicken cut into ½ inch cubes (about 1½–1¾ pound chicken
Chowder can be prepared up to two days ahead and kept in refrigerator. Do not add light cream until ready to use. Rewarm over medium heat. Do not boil.
*A quick and easy method to cook the chicken: while vegetables and broth are simmering (for 30 minutes above, in Step 2) place raw, cubed chicken in large skillet. Turn heat to medium, cover and cook, stirring occasionally until chicken is cooked through, about 12–15 minutes. Drain liquid from skillet and add chicken to soup.
© 2004 by Claudia Pillow and Annalise Roberts
Food Philosopher’s® Gluten–Free
Makes ten 2½” round biscuits
1½ cups brown rice flour mix*
*see "Gluten–Free Flour Mixes" in our Recipe Archive
© 2005 by Claudia Pillow and Annalise Roberts