Although it’s a little warmer out today, I know it’s just a matter of time before the winter cold sets in again. Time for soup! But not just any soup: chowder. Now, I know that chowder is more traditionally made with fish, but I’ve made corn chowder more than once. This time, I’m going for a chicken chowder with lots of veggies and I’m trying out Campbell’s Stock First (TM) Cream stock. I got two boxes to give them a try. Earlier this weekend, I made a mac and cheese with one of the boxes (and it was pretty tasty!). So, today, I used the second box to make the chowder.
I will warn: this is not that thick, gloopy type of chowder that is more traditional. This is a thinner broth. If you prefer a thicker broth, you might want to switch to cream instead of skim milk. I’ve heard of some folks who make it with heavy whipping cream. I might consider using two boxes of the cream stock next time, cutting out the milk and sour cream entirely. I just used what I had on hand.
I always say that the summer is too hot for soups, stews and chili. But the last week or so has been relatively cool, and when you think of Mexican food in general — they don’t wait for the winter to have their spicy foods! Now, my attempts at chili are a far cry from true Mexican dishes, but it’s all done in the spirit, as I always say. But I’ve been having a lot of tomatoes lately, as well as ground beef. I wanted a change, but wanted something in the spirit of Mexican-styled food. Then I stumbled across an article about white chili: chili that’s made with a broth, thickened with beans and with chicken (usually) as the meat.