What are you up to this weekend?
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We’re staying pretty close to home
I’m on-call this weekend, and it’s always my luck that if I venture too far away, my pager is destined to go off.
It’ll be nice to get caught up around the house, though; it feels like it’s been one of those weeks. The kind where inspiration is abundant, but acting on it has proven elusive because of the other tasks that have bubbled to the top
Next week though, next week the days are going to be about play.
My husband is traveling for work, and I’m taking some time off to lunch with friends and have a date (or two) with my grandson. There’s something terribly happy about crayons and animal cookies on the Target list
Whatever you’re up to, I hope your weekend is quiet and peaceful, with perhaps a bit more coffee than usual, a big salad, and the occasional treat
Have a good one
Soup is a lunch staple on weekdays at our house. I really enjoy the idea of combining a nice range of ingredients into one bowl of hearty goodness.
Without fail, when I invest the time to make a pot of soup, it rewards with days of effortless, nutritious, and substantial meals. Not to mention, it saves us from eating lunch out more often than we’d like.
This is a really wonderful recipe. One that’s found a new home: on the Favorites list. It checks all of the boxes required in a chowder: hearty, chunky, warming, and satisfying.
The sort of bowl you’ll want to enjoy on the coldest of days, or when you’re trying to shake off the chill of spring-time weather, with its unpredictable highs and lows.
The chowder itself is simple. At its base is a roux, to which chicken stock, milk, veggies, chicken, and ham are added.
You can enjoy the chowder on its own or finished in a more traditional way, with broken pieces of pie crust for dipping. We opted instead for whole-grain pita chips
~ Adapted from Cravings by Chrissy Teigen
Chicken Pot Pie Chowder
- 6 cups chicken broth
- 2 cups milk
- 8 oz unsalted butter, cut into chunks
- 2 Tbsp garlic, minced (~ 3 cloves)
- 1 cup flour (I used sprouted whole wheat)
- 2 tsp fine-grain sea salt + more to taste
- 1 ½ tsp freshly ground black pepper + more to taste
- 1 large russet potato, peeled and cut into ½-inch cubes
- 2 cups diced carrots
- 1 cup frozen peas
- 1 cup frozen pearl onions
- ¼ lb ham, thinly sliced
- 3 cups cooked chicken meat, cubed (for something quick, a rotisserie chicken is great)
- ½ cup heavy cream
- In a saucepan, bring the broth and milk to a simmer
- In a big soup pot, heat the butter over medium-high heat until foamy.
- Add the garlic and cook, stirring, until fragrant (~ 1 minute)
- Reduce the heat to medium, add the flour, and cook, stirring, until toasty and foaming (~ 2 to 3 minutes)
- Whisk in the broth-milk mixture, slowly at first, then add the salt and pepper. Bring to a boil, then reduce the heat and cook until thickened (~ 5 minutes)
- Add the potato, carrots, peas, pearl onions, and ham and simmer until the potatoes are tender (~ 20 minutes)
- Stir in the chicken and cream and heat through for 5 additional minutes.
- Season with salt and pepper to taste and serve with the broken pie crust on the side.