When the weather is gray and cold, it’s time to pull out the big bowls. Winter soups and stews are hefty and can lean rich, meant to encourage slurping with big spoons and passing napkins to catch wayward dribbles. Piping hot, bobbing with chunky vegetables, wilted greens, and the protein of your choice, these bowls will warm you from the inside out.
When bowl-food beckons, consider making a chowder. While chowders easily present in the summer by the seashore, they are equally enticing in front of the fire in the winter. A chowder can range from a creamy, white New England-style chowder to a thinner, tomato-based Manhattan-style chowder. This chowder leans to New England, yet keeps the broth relatively light, encouraging second helpings without remorse. (After all, we are still recovering from the holidays!)