“Good soup is one of the prime ingredients of good living.” - Louis P. De Gouy
Served warm or cold, soup is perhaps cuisine’s kindest and most comforting course. Though they can be made with just about anything, soups should always be packed with flavor and treated with finesse. A perfect way to incorporate vegetables to your diet, soups are as nutritious as they are tasty. From the clear soul-soothing broth, to voluptuous creams, or hearty stews and gumbos eaten or sipped there is simply no excuse to overlook this staple of a meal.
A good Irish seafood chowder is found in every corner of Ireland. All recipes vary with combinations of fresh local seafood, cream, and wine. Most certainly it will be served with a couple of slices of thick freshly baked brown bread. The best chowder we tasted while on our last Irish sojourn was at a wonderful pub called “Byrne & Woods” in Roundwood, County Wicklow. After continuing to order luscious bowls of chowder for three weeks we decided this recipe was by far our favorite. Maybe it was the blue sky, the fact that we were dining on the street, or the charred lemon that we squeezed into the bowl, all we knew was that it was delicious. Here is our version of their chowder.
This chili has a healthy power punch of protein and fiber. We love this recipe for easy entertaining during the big game. Serve it right from the slow cooker set on warm so guests can help themselves keeping appetites satisfied from beginning, through half-time, and the grand finish.