Chicken Pot Pie Chowder

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Chicken Pot Pie Chowder

  • Servings: 6
  • Difficulty: Easy
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This is one of those “let’s cheat a little” recipes that if you don’t reveal the secret, your diners will never know the difference and it is so easy to make that you can even do it after a long day working in the sun…….. which is what I did. Oh and the secret is to use a combination of fresh, frozen and tinned ingredients.

Here’s how we do this one.

Shopping List:

  • One to two pounds boneless skinless chicken thighs— diced into one inch cubes
  • Two 12 ounce cans of diced potatoes
  • Four cups frozen mixed vegetables
  • 1/2 cup butter
  • 1/2 cup All Purpose flour
  • 4 to 6 cups of 2% milk
  • Two to three tablespoons Olive Oil
  • One small loaf of french bread for garlic parmesan crustinis—- optional

Putting it all together:

  1. Heat the oil in a large stock pot or dutch oven
  2. Cook the chicken in batches and set aside
  3. Drain off some of the chicken fat
  4. Melt the butter in the remaining fat
  5. Add the flour and mix well ensuring there are no lumps
  6. Start adding the milk, a little at a time, until a Roux forms
  7. Keep adding milk until you get the desired consistency—- if need be you can add a little water .
  8. Add back the chicken
  9. Add in the remaining ingredients and stir well
  10. Bring to a boil and then reduce the heat to a simmer
  11. Simmer for approximately 20 minutes.
  12. While the chowder is simmering cut the french bread on the bias, spread on some garlic butter and parmesan cheese and broil for about four minutes
  13. Enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond”.

Until next time………

Bon Appetit

 

 

Seafood Chowder

Seafoodchowder

 

Woke up this morning and even before I opened my eyes I felt a disturbance in the force. Okay it was more like something was up and when I did venture a peek I found I was right……. it was dark, gloomy and the threat of rain was in the air AGAIN!!— it’s only been like this for three days now and I mean seriously— it’s August— we are supposed to have great weather so get with it mother nature.

 Sorry crummy weather makes me cranky and what better way to combat crummy weather than to create a dish that chases the gloomies away and fills your tummy with happy happy joy joy feelings….  where are these movie quotes coming from?

Anyways, my go to gloomy day vanisher is SOUP and one of my all time favorites is Seafood Chowda or Chowder for those outside of New England. There is just something about a good flavorful bowl of soup that makes everything right in the world….. okay maybe not everything but it comes darn close. So without further ado and no more movie quotes I bring to you my version of Seafood Chowder.

Ingredients:

One bag 32-40 shrimp cut in half – 32-40 refers to the number of shrimp per pound so these would be about medium in size

15 to 20 Sea Scallops

Two to three fish fillets cut in one inch squares- I use Tilapia because it is a nice white but firm fleshed fish

Two Celery stalks chopped

One medium white onion – diced

Two pounds baby yellow potatoes – quartered

Six cups chicken stock

1/2 cup All Purpose flour

1/4 cup butter

Cilantro for garnish

Two tablespoons Canola oil or whatever oil you like to use

Three tablespoons Old Bay seasoning – this is a seafood seasoning so if you use a different kind then go for it.

Putting it all together:

In a large stock pot heat the oil and the butter and saute the onions until transparent- about two minutes

Add the flour and whisk until the oil and butter has clumped (that’s one of those fancy culinary terms) together with the flour and onion

Whisk in the chicken broth a little at a time – I say a little at a time because then you can control how thick the broth will be

When you first whisk in the chicken broth it will appear thin but don’t worry it will thicken as it heats

Add in the celery, potatoes and Old Bay and stir until well incorporated

Top with water until the potatoes are just covered – maybe a quarter inch or so

Bring to a boil, cover and then lower the heat to simmer

When the potatoes are just about fork tender add the fish

When the fish is firm add the shrimp and scallops and simmer until they are done (shrimp will be pink and the scallops firm)

Ladle the finished soup into a big bowl and sprinkle with Cilantro

If this flavorful dish does not chase away the gloomies then the only thing I can say is “go back to bed and yank the covers up over your head” because nothing is going to help.

Now you have another “simple but tasty recipe for the grilling season and beyond” to add to your culinary repertoire and I sincerely hope you enjoy it

So until next time………..

 

                                                      Bon Appetite