Chowda'

Yesterday I was dreaming about having clam chowda' while sitting outside by the water in New England on a warm summers night.....

But then I came back to reality and realized that I was stuck in the desert where the weather is one bajillion degrees still....and I'm afraid to eat clams from here (what do they know about clams!?).....and it's nothing like New England.

So I made Chicken Corn Chowda'.  And I did say it like that.  How can you really get into the moment if you don't say chowda' properly.  The recipe is from a New England friend and she got it out of an old New England cookbook so it felt pretty close.

So here's the recipe for you. 

1 to 1 1/4 pounds bone-in chicken breast
2 cups water

1 rib celery, cut up
1 bay leaf
1/2 tsp salt
-milk (see directions)
1/4 c butter
1/2 c diced onion
1 c diced celery
2 tbsp flour
2 medium potatoes, peeled and cubed
1 (17 ounce) can cream-style corn
1/2 tsp. salt
1/8 tsp pepper

Combine chicken, water, celery, bay leaf and salt in 3-quart saucepan.  Bring to boil; reduce heat and simmer, covered, until chicken is tender, about 25 minutes.  Remove chicken from brother' cool, discard bones.  Dice chicken; set aside.  Strain broth; add enough milk to make 3 cups; set aside.  Melt butter in 3-quart saucepan; saute onion and celery until soft but not brown.  Blend in flour, gradually stir in milk mixture.  Add potatoes;  simmer until tender, 15 to 20 minutes.  Stir in chicken, corn, salt, and pepper; heat through.  Garnish with chives.