I meant to post this yesterday, but since I just had a nasty run with food poisoning this week, I had to wait until I could even look at photos of food to get it posted. This recipe has been a staple for me for years now, though I have modified it slightly. I rely on this recipe that my momma sent me a few years back, though I have come to modify the regular milk for goat's milk and the butter for "fake butter" (i.e. dairy free beyond the old cheddar, and for this version, I used goat cheddar). It's delicious either way, and it's a great take on a chowder without the use of heavy creams. My favorite part is the abundance of thyme (my favorite spice) and the fresh red peppers as garnish. Enjoy!
3 comments:
This looks SO good! I will definitely try making it soon.
I hope you're feeling better! xo
Thank you for sharing this recipe!! It looks so yummy...I'd give anything for a soup day...its been sleeting and snowing all morning :( Ooh and crusty bread is a MUST!
Mmm, I remember having the original version of this and it was delicious! Definitely would still to that over the goat cheese version, but that's just me! ;) I often use evaporated milk for things that call for cream - thick consistency but available in a 2% that has way less fat! Mmm, now I want chowder!
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