It’s finally happened. It’s finally cold on Edisto.
Granted, it’s much warmer here than most places because when I say cold, I mean it’s in the 50s and 60s with lows in the 30s and 40s. The beach and the island are still bathed in sunlight almost daily and the marshes are coated with a sparkling frost in the mornings. Guess it’s really just colder on Edisto and not cold.
However, for an area that generally experiences warm southern weather, these colder temperatures give way to a time for locals and visitors to enjoy cooking some of the traditional comfort food perfect for chilly days and nights.
Creamy Chicken Chowder is heart, delicious, and will warm you up while looking out over the ocean on a chilly evening.
Ingredients:
4 slices of bacon (chopped)
1 cup sliced celery
½ cup chopped sweet onion
1 whole chicken breast, cubed
1 can of chicken broth
2 cups of unpeeled sliced potatoes
1/8 teaspoon of pepper
2 cups of half and half
¼ cup of flour
RedHot to taste
Fry the bacon and then set aside, but keep the grease. Add the celery, onion, and chicken and cook until the chicken is no longer pink. Add in the broth, potatoes, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 10-15 minutes, stirring occasionally to prevent sticking.
In a small bowl, combine the remaining ½ cup of half and half and flour and blend together by hand. Stir into the chowder until it bubbles and thickens. Stir in the RedHot to taste (you can never have too much RedHot).
Top with shredded cheddar cheese and serve.
