Wheeee! Fall in LA, people. It’s just like every other season except we did have two chilly days where I wore the hell out of my sweaters and put on boots. Because I know when to take advantage of a situation. Also, I know how to rock a chicken for the week.
Have I ever talked about the power of a roast chicken? No? If you learn nothing else from me, my friends, please know that you can never underestimate the awesomeness of roasting a Sunday chicken, then repurposing it throughout the week. Roast it!
Usually I like to make the chicken enchiladas with my leftovers and throw some chicken at my children, but I’m trying hard to steer clear of the dairy. Or at least, the insane amount of dairy that goes into delicious, delicious, enchiladas. This recipe for smoky chicken chowder that I picked up from Epicurious also called for some dairy, but I pulled a vegan trick and added an extra Russet potato and cut way back on the cream, and deleted the cheese. Even without that deliciousness, this was, what they say in my house, “The best soup you’ve ever made.” I’m the “you’ve” there, everybody. It was me that made the soup.
So now that we’re clear on that, let me show you how I gluten-freed, and dairy-lighted this insanely delicious chowder that I’m going to make again, and again, and again, and again. It’s slurping time.