Savoring the Seasons: Warm up with some chowder

  • Chowder is a great way to get full, stay warm this winter. TRIBUNE NEWS SERVICE

For The Recorder
Published: 2/14/2017 11:26:08 AM

I never heard what the official “groundhog prognostication” was on Feb. 2, but after what seemed like an extended March-in-January, we’re definitely into winter weather. Why is it that when a snowstorm is forecast, everyone rushes out to get milk, eggs, and bread? I pondered that question the day before a recent snowstorm as I did my co-op member worker hours bagging groceries at Green Fields Market. Indeed, there were many people buying milk, eggs and bread along with lots of other great fresh food.

When I think milk, eggs, bread, I think French toast. That’s what I enjoyed during one of those snowstorms. And, I was really glad to hear from Barbara Williams from Mount Toby Farm who responded to my request for dairy recipes from local farmers.

Barbara said, “My husband, father-in-law and I operate Mount Toby Farm in Sunderland. Ours is a seven-generation farm with about 100 Holstein milkers. We are members of the Cabot/Agri- Mark Co-op. Here are a couple of favorite recipes. I first received the dinner chowder recipe from my mother-in-law but also came across it in a very old Sunderland Grange cookbook. The chicken recipe is from the Cabot Creamery cookbook.”

Thanks, Barbara! The chowder recipe is perfect for a warming winter meal. The chicken dish reminds me of something my mother used to make with chicken, rice, and mushrooms baked together.

What’s your favorite warming winter meal?

This week we’re eating...

Dinner Chowder

By Barbara Williams, Mount Toby Farm, Sunderland (from her mother-in- law)

2 C. diced raw potatoes

¾ C. diced onion

½ C. diced celery

1 tsp. salt

2 ½ C. boiling water

Combine in deep kettle, cover and simmer 15 minutes. Do not drain.


4 T. butter

4 T. flour

¼ tsp. pepper

1½ tsp. salt

½ tsp. powdered mustard

1½ tsp. ketchup

2 C. milk

¼ lb. sharp cheese

Cook sauce until thick, then add:

1 T. parsley flakes

1 C. diced tomatoes

Add sauce to simmered vegetables. I use quite a bit more cheese to make the soup thicker.

Good with corn bread. Easily doubled or tripled.

Baked Chicken and Rice with Mushrooms and Cheddar

By Barbara Williams, Mount Toby Farm, Sunderland (from “The Cabot Creamery Cookbook”)

2 large leeks

¼ C. all-purpose flour

1 tsp. salt

½ tsp. black pepper

4 chicken leg quarters cut into thighs and drumsticks ( 3 lb.)

2 T. olive oil

12 oz. fresh mushrooms, quartered

1 tsp. fresh thyme leaves

1¼ C. uncooked long-grain rice, rinsed

2½ C. chicken stock

1 C. (4 oz.) shredded sharp cheddar

¼ C. sour cream

3 T. butter

½ tsp. paprika

Preheat oven to 375 degrees. Remove and discard root ends and dark green tops of leeks. Cut in half lengthwise and rinse thoroughly under cold running water to remove grit and sand. Cut leeks crosswise into half-moon shaped slices. Combine flour, salt and pepper in a pie plate.

Dredge chicken in flour mixture. Heat olive oil in large ovenproof skillet over medium high heat.

Cook chicken, in two batches, 4 minutes on each side or until browned; drain on paper towels, reserving 1 T. drippings in skillet. Saute leeks, mushrooms, and thyme in hot drippings 5 minutes or until leeks are tender and mushrooms are lightly browned. Stir in rice; cook, stirring constantly, 2 minutes.

Stir in chicken stock; bring to a boil. Add chicken; cover tightly and bake 35 to 40 minutes or until liquid is absorbed and rice is tender.

Remove chicken pieces to a plate and stir cheddar and sour cream into rice. Place chicken pieces on top of rice, dot with butter, sprinkle with paprika and bake, uncovered, about 15 minutes or until chicken is browned and a meat thermometer inserted into the thickest portion registers 165 degrees.

Makes four servings.

Local food advocate and community
organizer Mary McClintock lives in Conway and works as a freelance writer, editor, and book indexer. Send column suggestions and recipes to


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