Recipe: Winter Warmup — Chicken Florentine Chowder

With the holidays behind us, it is time to enjoy a cozy yet simple way of life for the next few months. For a warm soup option suitable for any night of the week, whip up a batch of this tasty chicken Florentine chowder. Ready in about 45 minutes, this winter-worthy soup meets both the simplicity and comfort factor folks crave this time of year. Photos by Amy Gramlich.

WINNER, WINNER

Originating from French cuisine, simple chicken Florentine soups are cream-based concoctions that feature spinach, chicken and seasonings. The base of the dish often includes heavy cream, butter, Parmesan cheese, spinach and seasonings. Some varieties include white wine, while others include potato gnocchi.

This chowder builds upon the basic ingredients and features diced potatoes, celery and bacon garnish for a loaded version. This chicken Florentine chowder is a wonderful way to warm up on a cold winter night.

SOUP VERSUS CHOWDER — WHAT IS THE DIFFERENCE?

Technically, soup and chowder are in the same family. Chowder is considered a type of soup. However, chowder stands out from its thinner, lighter-bodied cousins thanks to its characteristically thick and chunky texture. A chowder’s thickening ingredients of flour, cream, and a mix of hearty vegetables and meats make it a hearty, satisfying dish for cold weather.

Many people are familiar with clam chowder, but there are other types of chowder hailing from various regions of the world. For example, corn chowder and ham chowder are popular choices for many people.

VERSATILE MEAL OPTIONS

Serve this chowder with the same side items one would serve with many soups. Slice some crusty bread, or make a batch of buttermilk biscuits. Crackers are another easy option and offer another way to soak up the delicious cream broth of the chowder.

Sides of rice and pasta are always a safe bet to serve alongside liquid-heavy dishes, and a simple green salad is another nice pairing with this soup.

Be sure to save leftovers for a quick and satisfying dinner option. The soup can be stored in an airtight container in the refrigerator for 2 to 3 days.

INGREDIENTS

2 tablespoons butter or olive oil, divided

1 pound chicken breast, cubed

2 cloves garlic, minced

2 celery stalks, diced

1/4 cup all-purpose flour

4 cups chicken broth

2 cups potatoes, peeled and diced

1 teaspoon dried thyme

1/2 teaspoon dried basil

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup heavy cream

1 1/2 cups milk

3/4 cup Parmesan cheese, grated and divided

Zest of one lemon (optional)

2 cups fresh spinach

1 cup bacon, cooked and crumbled

INSTRUCTIONS

• Heat one tablespoon of butter in a large stock pot over medium heat. Add the chicken and cook until both sides are browned and chicken is cooked through. Remove chicken from the pot and set aside.

• In the same pot, add the remaining butter. Saute garlic and celery about 5 minutes or until the vegetables are tender.

• Sprinkle in the flour and stir continuously for 1 to 2 minutes. Gradually add the chicken broth, stirring to prevent lumps.

• Add potatoes, thyme, basil, salt and pepper. Simmer for 15 to 20 minutes or until potatoes are tender.

• Return the cooked chicken to the pot. Add the heavy cream, milk, 1/2 cup Parmesan cheese and lemon zest (if using). Continue stirring well until the cheese completely melts into the chowder.

• Add the fresh spinach and stir until wilted.

• Garnish chowder with additional parmesan cheese and crumbled bacon, if desired.

Yield: 4 to 6 servings

SUBSTITUTIONS AND ADDITIONS

If necessary or desired, cooks can easily make some modifications to this chicken Florentine chowder. Aside from some taste variations, the basic construct of the dish will remain the same so long as the basic ingredients of chicken, spinach and the cream base are maintained.

For example, potato gnocchi or small-sized pasta such as orzo or shells are a good stand-in for diced potatoes.

Try shredding a rotisserie chicken in place of the cubed chicken for a more rustic bite. Also, feel free to experiment with different types of broth. This recipe calls for chicken broth, but virtually any variety will work here.

Another good option is to add bell peppers and onions to the chowder for a different flavor kick, since the bell peppers add a touch of sweetness, or toss in some mushrooms for an earthy flavor addition.

The lemon zest listed is optional, but try it at least once to discover how it brings a bright flavor note to the other ingredients in the dish.