Mary Bilyeu | Contributor

Chowdah. What better food to serve at your Super Bowl party on Sunday for a game featuring the New England Patriots and their quarterback, our own former University of Michigan star Tom Brady?

Admittedly, this isn't a traditional clam chowder because, quite frankly, I just don't like clams very much. But it's still rich and hearty, creamy and delicious — everything you want in a football party food.  And you just need to place it in a crockpot to keep it warm, letting your guests help themselves to as much as they want to eat while you still get to watch the game without being stuck in the kitchen.

The ideal accompaniment would be corn muffins, one of the official state foods of Massachusetts.  And, of course, you'll want to serve Boston Cream Pie for dessert!

If you want even more recipe ideas for your Super Bowl party, check out the fabulous new cookbook published by Alpha House, an amazing charity serving homeless families — Ann Arbor Tailgates: Your Favorite Recipes.  (I wrote about it on Dec. 12, if it sounds familiar.) It costs only $20, and $15 of that is a charitable donation which may be tax deductible. And just look how easy it is to buy copies:

1) Click on this link and buy it online. Or,

2) Contact Helen Starman, Director of Development at Alpha House: 4290 Jackson Road, Ann Arbor, MI 48103 or 734-822-0220. The cookbook can be picked up at no extra charge or mailed to you for $3.50 per copy.

Chicken and Cheddar Chowdah

1 pound ground chicken
1 small onion, chopped
2 tablespoons flour
1 tablespoon kosher salt
1 teaspoon lemon pepper
1/4 teaspoon nutmeg
3 cups chicken stock
1/2 cup dry white wine
1 large Yukon Gold potato, cut into 1/2-inch dice
2 large carrots, peeled, sliced thin
1-1/2 cups frozen corn
1 14.75-ounce can creamed corn
1/2 cup skim milk
6 ounces extra-sharp cheddar cheese, shredded
parsley, for garnish (optional)

In a Dutch oven, cook the chicken over medium-high heat until half done; add the onion and cook until the chicken is no longer pink.  Sprinkle the flour, salt, pepper and nutmeg over the chicken and cook for 1 minute. Slowly pour in the stock and the wine; bring to a boil.

Add the potato, carrots and corn; cook for 30 minutes over medium-high heat, stirring occasionally.

Stir in the creamed corn and the milk; cook for 5 minutes.  Stir in the cheese until melted into the soup.  Serve hot.

Makes 8-10 servings.

Mary Bilyeu writes about her adventures in the kitchen - making dinner, celebrating holidays, entering cooking contests ... whatever strikes her fancy. She is also on a mission to find great deals for her Frugal Floozie Friday posts, seeking fabulous food at restaurants on the limited budget of only $5 per person. Feel free to email her with questions or comments or suggestions: yentamary@gmail.com.

You should also visit Mary's blog — Food Floozie — on which she enthuses and effuses over all things food-related.

The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.