I’m kind of on the edge of a nervous breakdown.
This winter is killing me and I’m down to exactly zero patience with bundling up for subzero temps.
Thankfully, tucking in to a bowl of the this chowder has temporarily pulled me back from the brink.
It’s a little bit of summer in a bowl.
I’ve cooked up the original recipe for this chowder by Ina Garten a few times and while it’s insanely delicious, it is not insanely (or even remotely) healthy.
Here I’ve tweaked it to drastically reduce the amount of fat by cutting out the bacon (and it’s rendered fat), halving the butter and cheese and replacing the half & half with 2% evaporated milk.
I cross my heart it still tastes luxurious though.