As things begin to thaw out around here I can’t help but be ready for spring! I have already begun some new projects around the house since I have been stuck inside anyway. Spring cleaning is already in full swing along with a complete list of home improvements for 2013.
This weekend Dan and I continued to paint away on my new sewing room. Cannot wait to show off the finished product! It would be an understatement to say I’m seriously pumped for a new workspace! It was so nice to get this project underway and even nicer for my busy farmer to assist me!
NOTE: If you want to frustrate a cowboy… hand him a paintbrush! I’ve never seen my husband be such a baby! So entertaining!
Now, for today’s subject: CHOWDER.
I recently made this creamy, comfort, chicken, vegetable, dutch oven concoction and had no idea how to formally address it. Dan asked what I was making and I couldn’t even form a title for it the night we ate this for dinner. After a little research, I have dubbed this new recipe a chowder. I didn’t know much about chowder or where it fits into the family of stews and soups. It is funny word to me but the definition pairs nicely with this dish. Here is a little information I found interesting:
Chowder vs. Soup
Q: What is the difference between chowder and soup?
Nikolaos T., Rutherford, N.J.
A: Chowder’s roots are in the Northeast, with the most popular being New England Clam Chowder. It has been said that the soup took its name from a type of French cooking vessel, the chaudiere. But the French can’t claim responsibility for this truly is an American tradition. Customarily, chowder included onion, potatoes, and cream. Nowadays, not all chowders adhere to these guidelines. New England Clam Chowder is sometimes made with milk, and Manhattan Clam Chowder doesn’t have any milk or cream, but has a tomato base instead. As chowders pop up across the country, they have taken on many different ingredients but most people still expect a chunky, creamy soup. So whether it’s corn chowder or seafood chowder, it will not be a smooth puree and it will not be thin and wimpy.
Creamy Chicken & Vegetable Chowder {with Country Drop Biscuits}
- 1 1/2 c. milk
- 1 c. chicken broth
- 1/4 c. all-purpose flour
- 3/4 c. frozen corn
- 1 can green beans (can also used fresh or frozen)
- 4 slices turkey bacon (pre-cooked)
- 2 -3 large chicken breasts (boneless and skinless)
- 1 1/2 c. carrots, chopped
- 4 small potatoes, chopped
- 2 stalks celery, chopped
- 4 garlic cloves, minced
- 1 small onion, chopped
- 1 small can mushrooms (can also use fresh)
- 1/2 c. dry white wine
- 1/4 c. parmesan cheese
- salt and pepper to taste
- 2 tbsp. chicken bullion seasoning
- 2 tbsp. butter
- In a dutch oven (or oven-safe pan), melt butter and saute chicken, onion, potatoes and carrots for about 7-8 minutes to begin to soften vegetables and cook chicken.
- Then add in the celery, mushrooms, turkey bacon and garlic and continue to stir and saute for another 10 minutes. Medley will begin to cook down slightly.
- Season with salt, pepper and chicken seasoning. Then add white wine and cook another 2-3 minutes.
- Now, sprinkle in the flour and stir. Add chicken broth and continue to mix. Then, slowly add in milk.
- Finally, stir in green beans and corn (more fragile vegetables). Also, add in parmesan cheese and stir once more.
- Cover dutch oven with lid and place in oven for about 30-35 minutes or until bubbly, vegetables are soft and chicken is thoroughly cooked.
- OPTIONAL: During last 10 minutes of baking time, add country drop biscuits on top of chowder and place back in oven uncovered.
- Serve with extra parmesan cheese on top and a pat of butter if including the drop biscuits. This is a complete, comfort meal!
Not too shabby for unknowingly taking a stab at an “American tradition”… THE CHOWDER! Hope you will give it try!
Enjoy and have a wonderful rest of the week!
-Rustic Honey
Yum! I do love a good chowder. Espeically this time of year when the evenings are still cool enough to want something warm for dinner. 🙂