No Recipe Potato Chicken Chowda

Most of November has been quite warm here in Massachusetts. One might say "unseasonably" so, but based on the last 10 years or so, I would say, it has become, rather disturbingly, pretty normal. Anyway, yesterday the weather actually turned cold, and grey, and so it seemed that chowder season was finally upon us. I took the opportunity to make use the last chicken breast that was in our freezer, along with the organic yukon gold potatoes we purchased recently to prepare some comfort food for my sweetheart and me. I have made a lot of chowders before, so I figured I'd done it enough that I could create my own. After defrosting the chicken breast I diced it into small pieces and cooked them in my indespensible cast iron skillet in a bit of canola oil. Meanwhile, I boiled 2 cups of water and dissolved two teaspoons of "better than boullion" into it. To this I added 2 cups of lowfat milk, the cooked chicken, 5 small peeled and diced potatoes, a diced onion, a minced garlic clove, a bay leaf, and a bit of sage, salt and pepper. Once it boiled I turned it down to simmer and let it cook while I prepared Deborah Madison's buttermilk biscuits (except I substituted plain yogurt for the buttermilk). During the last few minutes of soup simmering I added some greens that I'd frozen during our CSA season.  Everything turned out just as I hoped. The chowder was warm and creamy with a lot of texture and flavor, the biscuits were perfectly browned, and the company was sparkling. The only thing that could make this any better would be a couple of bottles of home brew. Luckily, we had some!

I'm looking forward to enjoying the leftover soup and biscuits for my lunch today.