CHOWDER RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CABBAGE CHEDDAR CHOWDER 1 POUND GROUND BEEF 2 MEDIUM STALKS CELERY , SLICES (ABOUT 1 CUP) 1 SMALL ONION, CHOPPED (ABOUT 1/4 CUP) 1/2 SMALL GREEN PEPPER, CHOPPED (ABOUT 1/4 CUP) 1/2 MEDIUM HEAD CABBAGE, COARSELY SHREDDED 1/2 CUP WATER 3 CUPS MILK 2 CUPS SHREDDED CHEDDAR OR PROCESS AMERICAN CHEESE (ABOUT 8 OUNCES) 3 TABLESPOONS FLOUR 1 1/2 TEASPOONS SALT 1/8 TEASPOON GROUND NUTMEG 1/8 TEASPOON PEPPER 2 TABLESPOONS SLICED PIMENTO COOK AND STIR GROUND BEEF, CELERY, ONION AND GREEN PEPPER IN DUTCH OVEN UNTIL VEGETABLES ARE TENDER; DRAIN. STIR IN CABBAGE AND WATER. COVER AND COOK OVER LOW HEAT, STIRRING OCCASIONALLY, UNTIL CABBAGE IS DESIRED DONENESS, ABOUT 10 MINUTES. STIR IN MILK, CHEESE, FLOUR, SALT, NUTMEG AND PEPPER. HEAT TO BOILING, STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE. GARNISH EACH SERVING WITH PIMENTO. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE CHOWDER 1/4 CUP FINELY CHOPPED ONION 2 TABLESPOONS BUTTER OR MARGARINE 1/4 CUP ALL PURPOSE FLOUR 2 CUPS MILK 1 13 3/4 OUNCE CAN (1 3/4 CUPS) CHICKEN BROTH (NOT CONDENSED) 1/4 CUP FINELY DICED CARROT 1/4 CUP FINELY DICED CELERY DASH SALT DASH PAPRIKA 1/2 CUP CUBED SHARP PROCESS AMERICAN CHEESE COOK ONION IN BUTTER UNTIL TENDER. BLEND IN FLOUR; ADD REMAINING INGREDIENTS EXCEPT CHEESE. COOK AND STIR UNTIL THICK AND BUBBLY. REDUCE HEAT; ADD CHEESE; STIR TO MELT. SIMMER 15 MINUTES. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE VEGETABLE CHOWDER (12/26/93) (1:51) 2 CUPS CHOPPED CABBAGE 1 CUP CHOPPED ONION 1 CUP CELERY SLICES 1 CUP FROZEN PEAS, THAWED 1 CUP THIN CARROT SLICES 1/2 CUP (1 STICK) BUTTER 1 CAN (12 OZ) CREAM STYLE CORN 2 1/2 CUPS MILK 1 TEASPOON SALT 1/8 TEASPOON PEPPER 1/4 TEASPOON THYME 2 1/2 CUPS (10 OZ) VERMONT SHARP CHEDDAR CHEESE, SHREDDED SAUTE CABBAGE, ONION, CELERY, PEAS, AND CARROTS IN BUTTER IN 3 QUART SAUCE PAN FOR 8 TO 10 MINUTES OR UNTIL VEGETABLES ARE TENDER, STIRRING FREQUENTLY. ADD CORN, MILK, AND SEASONINGS; HEAT OVER LOW TEMPERATURE 15 MINUTES, STIRRING OCCASIONALLY. ADD CHEESE, STIR UNTIL MELTED. YIELD: APPROXIMATELY 2 QUARTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICKEN CORN CHOWDER (11-04-92) (10:36) IBM 2 SLICES BACON, DICED 1/2 POUND POTATOES, UNPEELED AND DICED 1 POUND BONELESS, SKINLESS CHICKEN BREAST HALVES, CUT INTO 1 INCH CHUNKS 3 GREEN ONIONS SLICED 2 TABLESPOONS FLOUR 1 CHICKEN FLAVORED BOUILLON ENVELOPE 2 CUPS MILK 1 15 TO 17 OUNCE CAN CREAM CORN IN 3 QUART CASSEROLE, COOK BACON, COVERED ON MICROWAVE HIGH 2 1/2 TO 3 MINUTES UNTIL CRISP. REMOVE BACON WITH SLOTTED SPOON; SET ASIDE. ADD POTATOES TO DRIPPINGS. COOK UNCOVERED, ON MICROWAVE HIGH 6 TO 7 MINUTES UNTIL TENDER, STIRRING ONCE HALFWAY THROUGH COOKING. ADD CHICKEN AND GREEN ONIONS. COOK, UNCOVERED, MICROWAVE HIGH 3 TO 4 MINUTES UNTIL CHICKEN IS NO LONGER PINK, STIRRING ONCE. SPRINKLE FLOUR OVER CHICKEN; STIR TO BLEND. ADD BOUILLON, MILK AND CORN. COOK, UNCOVERED, ON MICROWAVE HIGH 8 TO 10 MINUTES UNTIL MIXTURE COMES TO A BOIL AND THICKENS SLIGHTLY, STIRRING OCCASIONALLY. SEASON WITH SALT AND PEPPER TO TASTE. SPRINKLE WITH RESERVED BACON. MAKES 7 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOW-DOWN CHOWDER (08-16-93) (1:34) SERVINGS: 6 14 1/2 OZ CHICKEN BROTH, CAN 1 C BROCCOLI, FROZEN, CUT 1 C MUSHROOMS, FRESH, SLICED 1/2 C ONION, CHOPPED 1 T MARGARINE 2 T FLOUR, ALL-PURPOSE 13 1/2 OZ EVAPORATED SKIM MILK, CAN 8 OZ CORN, WHOLE KERNEL, DRAINED 1 T PIMIENTO, CHOPPED 1/4 T SALT 1/8 T PEPPER PER SERVING: 116 CAL., 8G PRO., 17G CARBO., 3G FAT, 2MG CHOL., 477 SODIUM IN A SMALL SAUCEPAN BRING BROTH AND BROCCOLI TO BOIL. REDUCE HEAT; COVER AND SIMMER FOR 5 MINUTES. DO NOT DRAIN. SET ASIDE. IN A LARGE SAUCEPAN COOK MUSHROOMS AND ONIONS IN MARGARINE TILL TENDER. STIR IN FLOUR, SALT, AND PEPPER. ADD MILK ALL AT ONCE. COOK AND STIR TILL BUBBLY. COOK AND STIR 1 MINUTE MORE. STIR IN BROCCOLI WITH BROTH, CORN, AND PIMIENTO; HEAT THROUGH. BETTER HOMES AND GARDENS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CLAM CHOWDER (04-01-93) (1:52) IBM 3 SLICES BACON 1/4 CUP CHOPPED GREEN ONION 1 CUP PEELED DICED POTATO 1/4 CUP ALL-PURPOSE FLOUR 1/2 TEASPOON SALT 1/4 TEASPOON WHITE PEPPER 1 CUP DRAINED CANNED CORN 1 CAN (13 OUNCES) EVAPORATED MILK 1 CUP MILK 1 CAN (5 1/2 OUNCES) WHOLE CLAMS, MINCED, JUICE RESERVED IN 2 QUART CASSEROLE COMBINE BACON, ONION AND POTATO. MICROWAVE AT HIGH FOR 5 TO 6 MINUTES, OR UNTIL POTATOES ARE TENDER, STIRRING AFTER HALF THE TIME. STIR IN FLOUR, SALT, PEPPER AND CORN. BLEND IN EVAPORATED MILK AND MILK. ADD CLAMS AND RESERVED JUICE. MICROWAVE AT HIGH FOR 12 TO 15 MINUTES, OR UNTIL VERY HOT BUT NOT BOILING, STIRRING EVERY 3 MINUTES. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CLAM CHOWDER 1 (05-11-93) (2:29) SERVINGS: 4 1 QT STEAMED SOFTSHELL CLAMS 1 EA ONION 3 EA MEDIUM POTATOES, DICED 2 T CHOPPED PARSLEY 1/4 LB BUTTER 2 C MILK 1 X SALT/PEPPER TO TASTE MELT BUTTER, ADD ONION AND COOK UNTIL TENDER BUT NOT BROWN. ADD POTATOES AND JUST ENOUGH WATER TO COOK POTATOES. WHEN POTATOES ARE TENDER ADD PARSLEY, SALT AND PEPPER, AND CLAMS WITH THEIR JUICE. JUST BEFORE SERVING ADD 2 CUPS MILK AND HEAT BUT DO NOT BOIL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CLAM CHOWDER 2 (03/16/94) (0:37) YIELD: 6 SERVINGS 6 X CELERY STALKS, CUT LONGWAYS 2 ONIONS, MEDIUM PEELED & CHOP 2 T BUTTER 1 QT CHICKEN STOCK, (BERTA'S) BLACK PEPPER, GROUND, ADD TO 1/2 T THYME, LEAVES, NOT GROUND (U 1 1/2 LB POTATOES, DICED, SKIN LEFT O 9 T BUTTER 1/2 C FLOUR 1 QT HALF & HALF 1 QT WHOLE CLAMS, COURSE CHOPPED 2 CANS, CANNED, GORTONS, 6 1/2 1/4 C SHERRY 1/4 C PARSLEY, CHOPPED FOR GARNISH SAUTE CELERY & ONIONS IN 2T OF BUTTER FOR 10 MINUTES UNTIL OPAQUE. ADD TO CHICKEN STOCK. ADD THE JUICE ONLY FROM THE CLAMS RESERVING THE MEAT. BRING TO A HEAVY SIMMER AND ADD PEPPER AND THYME. ADD THE POTATOES SKIN ON AND SIMMER UNTIL COOKED BUT STILL FIRM. WHILE THE POTATOES ARE COOKING IN THE SOUP, WARM THE MILK. MAKE A ROUX WITH THE BUTTER & FLOUR AND WHEN COOKED, ADD TO THE MILK OFF HEAT. STIR AND RETURN TO THE HEAT AND STIR UNTIL THICKENED. SET ASIDE. WHEN THE POTATOES ARE JUST TENDER, ADD THE CLAM MEAT, COOK FOR 2 MINUTES THEN ADD THE MILK SAUCE. SIMMER FOR 8 MINUTES THEN ADD THE SHERRY. SIMMER FOR 2 MINUTES MORE, GARNISH W/ PARSLEY AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CLAM & SHRIMP CHOWDER (03/16/94) (0:39) YIELD: 4 SERVINGS 1/4 C BUTTER 1 LG ONION, CHOPPED 2 CELERY STALKS, CHOPPED 2 POTATOES, PEELED, DICED 1 1/2 T FENNEL SEEDS 2 T ALL-PURPOSE FLOUR 1 T PAPRIKA 1 3/4 C CHICKEN STOCK 1 CN BABY CLAMS, DRAINED (10 OZ) 4 OZ COOKED PEELED MEDIUM SHRIMP, -THAWED IF FROZEN 1 RED BELL PEPPER, SEEDED, -DICED 3/4 C FROZEN CORN, THAWED 2/3 C HALF-AND-HALF SALT TO TASTE FRESH GROUND PEPPER TO TASTE FRESH DILL SPRIG (OPT) MELT BUTTER IN A SAUCEPAN. ADD ONION, CELERY, POTATOES AND FENNEL. COOK GENTLY 5 MINUTES, STIRRING FREQUENTLY. BLEND IN FLOUR AND COOK 1 MINUTE. STIR IN PAPRIKA AND STOCK AND BRING TO A BOIL, STIRRING CONSTANTLY. COVER, REDUCE HEAT AND SIMMER 15 MINUTES, STIRRING OCCASIONALLY. STIR IN CLAMS, SHRIMP, BELL PEPPER AND CORN. SIMMER 5 MINUTES. STIR IN HALF-AND-HALF, SALT AND PEPPER. GARNISH WITH DILL SPRIG, IF DESIRED, AND SERVE HOT. VARIATION: OMIT PAPRIKA AND ADD 1 TEASPOON CURRY POWDER. ADD 1 TABLESPOON CHOPPED FRESH PARSLEY OR CILANTRO JUST BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CLAM CHOWDER, NEW ENGLAND STYLE (11-14-93) (17:51) 24 CLAMS 3 C WATER 1/2 LB PORK, DICED 3 T BUTTER 1 ONION, SLICED 3 POTATOES, DICED 1 3/4 C HALF & HALF 1 T SOY SAUCE 2 CLOVES GARLIC, CRUSHED 1 TSP BASIL 1 TSP PARSLEY 1 TSP THYME COMBINE CLAMS, THEIR LIQUID AND WATER; BRING TO A BOIL. DRAIN CLAMS, RESERVING LIQUID. REMOVE CLAMS FROM SHELLS; CHOP MEAT; SET ASIDE. IN BUTTER, FRY PORK WITH ONIONS, UNTIL ONIONS ARE CLEAR. ADD POTATOES AND LIQUID FROM CLAMS; SIMMER 20 MINUTES. STIR IN HALF & HALF, SEASONINGS, AND CLAMS. HEAT THROUGH. SERVE HOT. SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CLAM CHOWDER, MANHATTAN STYLE (11-14-93) (17:48) 36 LIVE CLAMS 3 T BUTTER 3/4 LB PORK, DICED 4 ONIONS, CHOPPED 4 TOMATOES, CHOPPED 2 1/2 C CHOPPED CELERY 1 1/2 C CHOPPED CARROTS 3 TSP FRESH PARSLEY 3 TSP BASIL 1/2 TSP THYME 1 BAY LEAF 3 CLOVES GARLIC, DICED 1 T SOY SAUCE 2 1/2 QTS LIQUID (CLAM COOKING WATER + WATER) 4 POTATOES, DICED PLACE CLAMS IN SOUP KETTLE, COVER WITH WATER, AND STEAM OPEN. REMOVE CLAMS FROM THEIR SHELLS, AND MINCE FINE; RESERVE. STRAIN CLAM LIQUID AND RESERVE. SAUTE PORK AND ONIONS IN BUTTER UNTIL ONIONS ARE CLEAR. ADD TOMATOES AND SIMMER 5 MINUTES, STIRRING. ADD CELERY, CARROTS, PARSLEY, BASIL, THYME, BAY LEAF, GARLIC AND SOY SAUCE. STIR IN CORRECT AMOUNT OF LIQUID (CLAM COOKING WATER PLUS ADDITIONAL WATER, IF NEEDED); SIMMER, COVERED, 1 HOUR. ADD POTATOES AND SIMMER 15 MINUTES. ADD CLAMS AND SIMMER ANOTHER 8 MINUTES. ADJUST SEASONINGS IF NECESSARY. SERVE IMMEDIATELY, WITH CRACKERS. SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COD CHOWDER (02/13/94) (23:39) SERVINGS: 6 1 LB PACIFIC/TRUE COD FILLETS -OR LING COD 4 SLICES BACON 1/2 C CHOPPED ONION 1 C PEELED DICED RAW POTATOES 2 C WATER 1/4 C FLOUR 1/2 C CLAM JUICE 1 CN EVAPORATED MILK (13 OUNCES) 3 TB BUTTER 1 TS SALT 1/4 TS WHITE PEPPER RINSE FISH WITH COLD WATER; PAT DRY WITH PAPER TOWELS. CUT FISH INTO 1/2-INCH CUBES; SET ASIDE. IN SMALL SKILLET, SAUTE BACON UNTIL CRISP. REMOVE BACON FROM SKILLET; BLOT WITH PAPER TOWELS AND CRUMBLE. SET ASIDE. DISCARD ALL BUT 2 TABLESPOONS BACON DRIPPINGS FROM SKILLET. ADD ONION TO SKILLET; SAUTE UNTIL TENDER BUT NOT BROWN. REMOVE FROM HEAT. IN DEEP SAUCEPAN, COMBINE ONION AND POTATOES. ADD WATER; COVER AND BRING TO GENTLE BOIL. REDUCE HEAT AND SIMMER FOR 10 MINUTES. ADD FISH; COVER AND BRING TO BOIL AGAIN. REDUCE HEAT AND COOK FOR ADDITIONAL 10 MINUTES, OR UNTIL FISH AND POTATOES ARE DONE. IN SMALL BOWL, COMBINE FLOUR AND CLAM JUICE; STIR WITH FORK UNTIL SMOOTH. ADD TO FISH AND POTATO MIXTURE, STIRRING CONSTANTLY TO BLEND FLOUR. STIR IN EVAPORATED MILK, BUTTER, SALT AND WHITE PEPPER. CONTINUE HEATING OVER MEDIUM HEAT UNTIL CHOWDER THICKENS. GARNISH WITH CRUMBLED BACON BEFORE SERVING. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORN CHOWDER SERVES 4 2 QUART GLASS BOWL 2 TABLESPOONS BUTTER 3 TABLESPOONS CHOPPED ONION 2 CUPS MILK 1/3 CUP LIGHT CREAM 1 CUBE BEEF BOUILLON 1 CAN (17 OUNCES) CREAM STYLE CORN SALT AND PEPPER IN GLASS MIXING BOWL, COOK BUTTER ON ROAST (7) FOR 1 MINUTE OR UNTIL MELTED. ADD CHOPPED ONION. COOK ON HIGH (9) FOR 2 MINUTES OR UNTIL ONION IS TRANSPARENT. ADD MILK, CREAM, AND BOUILLON. COOK ON ROAST (7) FOR 12 MINUTES OR UNTIL BOILING, STIRRING TWICE DURING COOKING. ADD CORN AND CONTINUE COOKING ON ROAST (7) FOR 8 MINUTES OR UNTIL BOILING AGAIN. SEASON TO TASTE WITH SALT AND PEPPER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORN CHOWDER 1 1/4 CUP FINELY CUT-UP LEAN SALT PORK OR BACON, OR MARGARINE OR BUTTER 2 TABLESPOONS FINELY CHOPPED ONION 2 CUPS FINELY CHOPPED POTATOES 1 CUP BOILING WATER 2 MEDIUM CARROTS, CHOPPED (ABOUT 1 CUP) 1 CUP CHOPPED CELERY 1 CAN (17 OUNCES) CREAM STYLE CORN 1 CAN (16 OUNCES) WHOLE TOMATOES 2 TEASPOONS SNIPPED PARSLEY 1 TEASPOON SALT 1/4 TEASPOON DRIED THYME LEAVES 1/8 TEASPOON PEPPER COOK AND STIR SALT PORK AND ONION IN LARGE KETTLE UNTIL PORK IS CRISP AND ONION IS TENDER. ADD POTATOES, WATER, CARROTS AND CELERY TO ONION AND PORK. COOK UNTIL POTATOES ARE TENDER, ABOUT 10 MINUTES. ADD CORN, TOMATOES (WITH LIQUID) AND THE REMAINING INGREDIENTS. HEAT TO BOILING, STIRRING OCCASIONALLY, MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORN CHOWDER 2 (08-16-93) (1:35) SERVINGS: 4 1 EA MEDIUM POTATO DICED 1 EA ONION, CHOPPED 1 EA CHICKEN BROTH, 14 OZ 1 EA CAN (16 OZ) CREAM-STYLE CORN 2 C MILK 2 T BUTTER 1 EA EGG SLIGHTLY BEATEN 1 EA CAN (8 OZ) CORN SAUTE ONION IN BUTTER UNTIL GOLDEN BROWN. ADD BROTH AND POTATO AND SIMMER UNTIL POTATO IS TENDER. ADD CORN AND MILK, BLEND WELL. SEASON WITH SALT AND PEPPER. BRING TO A BOIL. REMOVE FROM HEAT. STIR SOME OF CHOWDER INTO EGG. ADD MIXTURE TO SAUCE PAN AND BLEND WELL. SIMMER UNTIL HEATED THROUGH. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORN-POTATO CHOWDER 2 MEDIUM DICED. PARED POTATOES 1 MEDIUM ONION, THINLY SLICED AND SEPARATED INTO RINGS 1/2 CUP CHOPPED CELERY 1 TEASPOON SALT 2 CUPS COOKED OR CANNED WHOLE KERNEL CORN 1 1/2 CUPS MILK 1/4 TEASPOON DRIED MARJORAM, CRUSHED 5 SLICES BACON, CRISP COOKED AND CRUMBLED IN SAUCEPAN, COMBINE POTATOES, ONION, CELERY, SALT, AND 1/2 CUP WATER. COVER; COOK 15 MINUTES, OR UNTIL TENDER. STIR IN CORN, MILK, MARJORAM, AND DASH PEPPER. HEAT. SERVE TOPPED WITH BACON. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORN-POTATO CHOWDER 1 (10-10-92) (0:29) 1 10 3/4 OUNCE CAN CONDENSED CREAM OF POTATO SOUP 1 8 3/4 OUNCE CAN WHOLE KERNEL CORN 1 1/4 CUPS MILK 1/2 CUP SHREDDED CHEDDAR CHEESE IN 2 QUART SAUCEPAN, STIR POTATO SOUP, CORN WITH LIQUID AND MILK. OVER MEDIUM HEAT, HEAT JUST TO BOILING. SPOON SOUP INTO 4 BOWLS OR MUGS; SPRINKLE WITH CHEESE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORNED BEEF CHOWDER 3 CUPS MILK 1 10 1/2 OUNCE CAN CONDENSED CREAM OF POTATO SOUP 1 10 OUNCE PACKAGE FROZEN BRUSSELS SPROUTS, THAWED 1 12 OUNCE CAN CORNED BEEF, BROKEN INTO PIECES IN LARGE SAUCEPAN, BLEND 1 1/3 CUPS OF THE MILK, SOUP, AND DASH PEPPER. CUT UP BRUSSELS SPROUTS; STIR INTO SOUP. BRING TO BOILING; STIR OCCASIONALLY. REDUCE HEAT; SIMMER ABOUT 15 MINUTES, OR UNTIL BRUSSELS SPROUTS ARE TENDER. ADD REMAINING MILK AND BEEF. HEAT THROUGH. SERVES 4 OR 5. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COUNTRY CHICKEN CHOWDER (02/28/93) (23:58) IBM 1 CUP CUBED SMOKED HAM 1/2 CUP SLICED ONION 1 CAN (10 3/4 OUNCES) CONDENSED CREAM OF CHICKEN SOUP 1 CAN (10 3/4 OUNCES) CONDENSED CHICKEN NOODLE SOUP 1 1/2 SOUP CANS WATER 1 PACKAGE (10 OUNCES) FROZEN MIXED VEGETABLES 1 CUP DICED POTATOES 1/8 TEASPOON PEPPER IN 3 QUART SAUCEPAN, COMBINE ALL INGREDIENTS. OVER MEDIUM HEAT, HEAT TO BOILING. REDUCE HEAT TO LOW. COVER; SIMMER 15 MINUTES OR UNTIL VEGETABLES ARE TENDER. MAKES 7 CUPS OR 5 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FISH CHOWDER 1 POUND FRESH OR FROZEN FISH FILLETS 2 CUPS CUBED, PARED POTATOES 2 TEASPOONS SALT 1/8 TEASPOON PEPPER 3 SLICES BACON 1/2 CUP CHOPPED ONION 2 CUPS MILK 3 TABLESPOONS ALL PURPOSE FLOUR THAW FROZEN FISH. CUT FISH INTO 2 INCH PIECES. COOK POTATOES IN 2 CUPS WATER FOR 5 MINUTES. ADD FISH, SALT, AND PEPPER. SIMMER, COVERED, FOR 10 TO 12 MINUTES. COOK BACON UNTIL CRISP. DRAIN AND CRUMBLE; RESERVE DRIPPINGS. COOK ONION IN DRIPPINGS. ADD CRUMBLED BACON AND ONION TO FISH MIXTURE. SLOWLY BLEND MILK INTO FLOUR; ADD TO CHOWDER. COOK, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FISH CHOWDER 1 (12/26/93) (1:58) SERVES SIX 1 SLICED ONION (CHOPPED) 6 CUBED POTATOES (DICED) 1 1/2 LBS. FRESH HADDOCK (BACK SKINNED) 1/2 CUP DICED SALT PORK 1 PINT BOILING WATER 1 1/4 QUARTS MILK 1 TABLESPOON SALT 1/8 TEASPOON PEPPER COOK SALT PORK UNTIL BROWN, REMOVE SALT PORK PIECES AND PLACE IN SEPARATE DISH LEAVING SALT PORK OIL IN KETTLE. NOW SAUT DICED ONION IN THE SAME KETTLE UNTIL BROWN. ADD POTATOES AND 1 PINT BOILING WATER, SIMMER 10 MINUTES, ADD FISH AND SIMMER 20 MINUTES. ADD MILK, SALT, PEPPER AND PICES OF SALT PORK PREVIOUSLY SAUTED. HEAT TO BOILING AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRANKFURT CHOWDER 1 TABLESPOON MARGARINE OR BUTTER 6 FRANKFURTERS, CUT INTO 1/2 INCH PIECES 1/4 CUP SHOPPED GREEN PEPPER 2 TABLESPOONS CHOPPED ONION 1 CAN (16 OUNCES) CREAM STYLE CORN 3 DASHES OF RED PEPPER MELT MARGARINE IN LARGE SKILLET; COOK AND STIR FRANKFURTERS, GREEN PEPPER AND ONION OVER MEDIUM HEAT UNTIL BROWN. STIR IN CORN AND PEPPER SAUCE; HEAT THROUGH. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRESH CORN CHOWDER 6 MEDIUM EARS CORN 1/4 CUP CHOPPED ONION 1/2 TEASPOON SALT 4 CUPS MILK 2 TABLESPOONS BUTTER 1/4 TEASPOON WHITE PEPPER 3 TABLESPOONS ALL PURPOSE FLOUR 1 BEATEN EGG WITH SHARP KNIFE, MAKE CUTS THROUGH CENTER OF KERNELS. CUT CORN OFF COBS; SCRAPE COBS. IN SAUCEPAN, COMBINE CORN, ONION, SALT, AND 1/3 CUP WATER. BRING TO BOILING. SIMMER, COVERED, ABOUT 15 MINUTES, OR UNTIL CORN IS BARELY DONE; STIR OCCASIONALLY. STIR IN 3 1/2 CUPS MILK, BUTTER, PEPPER, AND 1 TEASPOON SALT. BLEND REMAINING 1/2 CUP MILK INTO FLOUR; STIR INTO CORN MIXTURE. COOK AND STIR UNTIL THICKENED AND BUBBLY. GRADUALLY STIR A MODERATE AMOUNT OF HOT MIXTURE INTO EGG; RETURN TO HOT MIXTURE IN SAUCEPAN. COOK AND STIR OVER LOW HEAT FOR 2 MINUTES. GARNISH WITH SNIPPED CHIVES AND PAPRIKA, IF DESIRED. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MAINE FISH CHOWDER (05-01-93) (19:33) SERVINGS: 6 1/4 LB SALT PORK, DICED 4 C DICED RAW POTATOES 3 X MED ONIONS, PEELED & SLICED 2 T SALT 3 LB WHITE FLESHED FISH * 2 C SCALDED MILK 1 T BUTTER OR MARGARINE 1/4 T PEPPER, OR TO TASTE * USE 3 - 3 1/4 POUNDS FRESH SKINNED HADDOCK OR OTHER WHITE-FLESHED FISH WITH BONES IN IT. FRY SALT PORK TO RENDER ALL FAT IN A HEAVY KETTLE AND THEN REMOVE. ADD POTATOES, ONIONS, AND 1/2 TEASPOON SALT. COVER WITH HOT WATER AND COOK OVER MEDIUM HEAT, COVERED, 15 MINUTES, UNTIL POTATOES ARE JUST TENDER. DO NOT OVERCOOK. MEANWHILE, CUT FISH INTO LARGE CHUNKS AND PUT INTO ANOTHER SAUCEPAN. ADD BOILING WATER TO COVER AND 1 1/2 TEASPOONS SALT. COOK SLOWLY, COVERED, UNTIL FISH IS FORK TENDER, ABOUT 15 MINUTES. REMOVE FROM HEAT. STRAIN AND RESERVE LIQUID. REMOVE ANY BONES FROM FISH. ADD FISH AND STRAINED LIQUID TO POTATO-ONION MIXTURE. POUR IN MILK AND LEAVE ON STOVE LONG ENOUGH TO HEAT THROUGH, ABOUT 5 MINUTES. MIX IN BUTTER AND PEPPER. SERVE AT ONCE. SERVES 4 TO 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MANHATTAN CLAM CHOWDER 2 DOZEN MEDIUM SIZE QUAHOG CLAMS 3 SLICES BACON 1 CUP FINELY DICED CELERY 1 CUP CHOPPED ONION 1 1 POUND CAN TOMATOES, CUT UP 2 CUPS DICED POTATOES 1 CUP FINELY DICED CARROTS 1 1/2 TEASPOONS SALT 1/4 TEASPOON DRIED THYME, CRUSHED THOROUGHLY WASH CLAMS. COVER WITH SALT WATER (1/3 CUP SALT TO 1 GALLON WATER); LET STAND 15 MINUTES; RINSE. REPEAT TWICE. PLACE CLAMS IN LARGE KETTLE; ADD 1 CUP WATER. COVER AND STEAM JUST UNTIL SHELLS OPEN, 5 TO 10 MINUTES. REMOVE CLAMS FROM SHELLS; DICE FINELY. STRAIN LIQUOR; RESERVE 1/2 CUP. PARTIALLY COOK BACON. ADD CELERY AND ONION; COOK UNTIL TENDER. ADD 3 CUPS WATER AND CLAM LIQUOR. ADD REMAINING INGREDIENTS AND DASH PEPPER. COVER; SIMMER ABOUT 35 MINUTES. BLEND 2 ABLESPOONS ALL PURPOSE FLOUR WITH 2 TABLESPOONS COLD WATER. STIR INTO CHOWDER; COOK AND STIR TO BOILING. ADD CLAMS; HEAT. SERVES 6 TO 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MANHATTAN CLAM CHOWDER 1 SERVES 4 TO 6 4 QUART GLASS BOWL 3 SLICES UNCOOKED BACON, DICED 2 TABLESPOONS BUTTER 2/3 CUP CELERY, DICED 2/3 CUP ONION, DICED 2 SMALL POTATOES, DICED 2 CUPS TOMATO JUICE 1 CAN (10 OUNCE) CLAMS, UNDRAINED 1 BOTTLE (8 OUNCE) CLAM JUICE 1/2 CUP LIGHT CREAM 3 MEDIUM TOMATOES, DICED 1/2 TEASPOON DILL WEED 8 FROZEN CLAMS IN THE SHELL IN GLASS BOWL, COOK DICED BACON ON HIGH (9) FOR 3 MINUTES OR UNTIL COOKED. ADD BUTTER, COOK ON HIGH (9) FOR 1 MINUTE OR UNTIL BUTTER IS MELTED. ADD CELERY, ONION AND POTATOES. COVER; COOK ON HIGH (9) FOR 4 MINUTES OR UNTIL VEGETABLES ARE TENDER, STIRRING ONCE DURING COOKING. ADD REMAINING INGREDIENTS AND COOK ON ROAST (7) FOR 20 MINUTES FOR FLAVORS TO COMBINE. STIR 3 TIMES DURING COOKING. ADD FROZEN CLAMS DURING LAST 5 MINUTES OF COOKING. DISCARD ANY THAT HAVE NOT OPENED DURING COOKING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MANHATTAN CLAM CHOWDER 2 1/4 CUP DICED BACON 1/4 CUP MINCED ONION 2 CANS (7 OUNCES EACH) MINCED OR WHOLE CLAMS, DRAINED (RESERVE LIQUID) 2 CUPS DICED PARED POTATOES 1 CUP WATER 1/3 CUP DICED CELERY 1 CAN (16 OUNCES) TOMATOES 2 TEASPOONS SNIPPED PARSLEY 1 TEASPOON SALT 1/4 TEASPOON THYME 1/8 TEASPOON PEPPER IN LARGE SAUCE PAN, COOK AND STIR BACON AND ONION UNTIL BACON IS CRISP AND ONION IS TENDER. STIR IN RESERVED CLAM LIQUID, THE POTATOES, WATER AND CELERY. COOK UNCOVERED UNTIL POTATOES ARE TENDER, ABOUT 10 MINUTES. ADD CLAMS, TOMATOES AND SEASONINGS. HEAT TO BOILING, STIRRING OCCASIONALLY. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MANHATTAN CLAM CHOWDER 3 (04-01-93) (1:53) IBM 3 SLICES BACON 1/4 CUP CHOPPED GREEN ONION 1 CUP PEELED DICED POTATO 1/4 CUP ALL-PURPOSE FLOUR 2 TEASPOONS DRIED PARSLEY FLAKES 1/2 TEASPOON SALT 1/4 TEASPOON WHITE PEPPER 1 CUP DRAINED CANNED CORN 1 CAN (14 OUNCES) WHOLE ITALIAN TOMATOES, UNDRAINED. 1 CUP MILK 1 CAN (5 1/2 OUNCES) WHOLE CLAMS, MINCED, JUICE RESERVED IN 2 QUART CASSEROLE COMBINE BACON, ONION AND POTATO. MICROWAVE AT HIGH FOR 5 TO 6 MINUTES, OR UNTIL POTATOES ARE TENDER, STIRRING AFTER HALF THE TIME. STIR IN FLOUR, PARSLEY, SALT, PEPPER AND CORN. BLEND IN TOMATOES AND MILK. ADD CLAMS AND RESERVED JUICE. MICROWAVE AT HIGH FOR 12 TO 15 MINUTES, OR UNTIL VERY HOT BUT NOT BOILING, STIRRING EVERY 3 MINUTES. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MANHATTAN CLAM CHOWDER 4 (03/14/94) (19:50) 1/4 C. FINELY CUT-UP LEAN SALT PORK OR BACON, OR MARGARINE OR BUTTER 1 SMALL ONION, FINELY CHOPPED (ABOUT 1/4 C.) 2 CANS (8 OZ. EA) MINCED OR WHOLE CLAMS* 2 C. FINELY CHOPPED POTATOES 1 C. WATER 1/3 C. CHOPPED CELERY 1 CAN (16 OZ.) WHOLE TOMATOES 2 T. SNIPPED PARSLEY 1 T. SALT 1/4 T. DRIED THYME LEAVES 1/8 T. PEPPER COOK AND STIR SALT PORK AND ONION IN LARGE KETTLE UNTIL PORK IS CRISP AND ONION IS TENDER. DRAIN CLAMS, RESERVING LIQUID. ADD CLAM LIQUID, POTATOES, WATER AND CELERY TO PORK AND ONION. COOK UNTIL POTATOES ARE TENDER, ABOUT 10 MINUTES. ADD CLAMS, TOMATOES (WITH LIQUID) AND THE REMAINING INGREDIENTS. HEAT TO BOILING, STIRRING OCCASIONALLY. SERVE WITH ASSORTED CRACKERS IF DESIRED. *1 PINT SHUCKED FRESH CLAMS WITH LIQUID CAN BE SUBSTITUTED FOR THE CANNED CLAMS. CHOP CLAMS AND ADD WITH THE POTATOES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MANHATTAN CLAM CHOWDER 5 (03/16/94) (0:38) YIELD: 6 SERVINGS 2 PT VEGETABLE OIL 1 SLICED ONIONS 1 DICED CARROTS 1 DICED CELERY 1 PT DRIED PARSLEY FLAKES 1 TOMATOES,DRAINED,RESERVED 9 OZ COOKED POTATOES,DICED 1 PT SALT 4 WHOLE BLACK PEPPERCORNS 1 BAY LEAF 1 1/2 PT DRIED THYME 1/4 PT DRIED BASIL 12 OZ CANNED CLAMS,DRAINED (SAVE L HEAT OIL IN A MEDIUM SAUCEPAN OVER MEDIUM HEAT. ADD ONIONS AND COOK UNTIL TENDER, ABOUT 5 MINUTES. ADD CARROTS, CELERY, AND PARSLEY. COOK, STIRRING FREQUENTLY, 5 MINUTES. ADD TOMATOES, POTATOES, SALT, PEPPER, AND REMAINING SPICES. IN A 1-QUART BOWL OR JAR, COMBINE SAVED TOMATO LIQUID AND CLAM LIQUID. ADD WATER TO MAKE 1 QUART. POUR LIQUID OVER VEGETABLES AND BRING TO A BROIL. COVER, REDUCE HEAT, AND SIMMER 45 MINUTES. ADD CLAMS. SIMMER 15 MINUTES, COVERED. REMOVE AND DISCARD BAY LEAF BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NEW ENGLAND CLAM CHOWDER 2 DOZEN MEDIUM SIZE QUAHOG CLAMS 1/4 POUND SALT PORK, MINCED 4 CUPS DICED POTATOES 1/2 CUP CHOPPED ONION 2 CUPS MILK 1 CUP LIGHT CREAM 3 TABLESPOONS ALL PURPOSE FLOUR SCRUB CLAMS. COVER WITH SALT WATER (1/3 CUP SALT TO 1 GALLON WATER); LET STAND 15 MINUTES; RINSE. REPEAT TWICE. REMOVE CLAMS AND DICE, RESERVING 1/2 CUP LIQUOR. FRY PORK UNTIL CRISP; REMOVE BITS OF PORK; RESERVE. ADD 1/2 CUP LIQUOR, 1 1/2 CUPS WATER, POTATOES, AND ONION TO FAT. COOK, COVERED, 15 TO 20 MINUTES. ADD CLAMS, 1 3/4 CUPS MILK, AND CREAM. BLEND 1/4 CUP MILK AND FLOUR; STIR INTO CHOWDER. HEAT TO BOIL; STIR OCCASIONALLY. ADD 1 1/2 TEASPOONS SALT AND DASH PEPPER. TOP WITH PORK. SERVES 10. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NEW ENGLAND CLAM CHOWDER 1 1/4 CUP DICED BACON 1/4 CUP MINCED ONION 2 CANS (7 OUNCES EACH) MINCED OR WHOLE CLAMS, DRAINED (RESERVE LIQUID) 2 CUPS DICED PARED POTATOES 1/2 CUP WATER 1 CUP MILK 1 TEASPOON SALT 1/8 TEASPOON PEPPER IN LARGE SAUCE PAN, COOK AND STIR BACON AND ONION UNTIL BACON IS CRISP AND ONION IS TENDER. STIR IN RESERVED CLAM LIQUID, THE POTATOES, WATER AND CELERY. COOK UNCOVERED UNTIL POTATOES ARE TENDER, ABOUT 10 MINUTES. ADD CLAMS, TOMATOES AND SEASONINGS. HEAT TO BOILING, STIRRING OCCASIONALLY. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NEW JERSEY CLAM CHOWDER (02/20/94) (16:24) 2 DOZEN CHOWDER CLAMS 2 (10-3/4 OZ) CANS CREAM OF ASPARAGUS SOUP 2-1/2 C. SLICED COOKED POTATOES 1/4 LB. BACON 2 PINTS LIGHT CREAM 2 MED. ONIONS (OR 2 CANS EVAPORATED MILK) 4 JERSEY TOMATOES, CUT & SEEDED 1/2 TSP. PEPPER 1 TSP. CELERY POWDER 2 TBS. PARSLEY 2 TSP. CRAB SPICE CLAM LIQUID JERSEY ASPARAGUS TO GARNISH FRY BACON IN SOUP POT UNTIL CRISP, REMOVE. SAUTE ONION TILL CLEAR, ADD CLAMS, LIQUOR, AND HEAT TO COOK CLAMS. ADD POTATOES & SPICES AND COOK BRIEFLY. ADD SOUP, TOMATOES AND CREAM. SIMMER 10-15 MIN. DO NOT BOIL. ADD CLAM BROTH TO TASTE. GARNISH WITH ASPARAGUS SPEARS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PACIFIC CHOWDER 4 SLICES BACON 1/4 CUP CHOPPED ONION 2 TABLESPOONS CHOPPED GREEN PEPPER 1 10 1/2 OUNCE CAN CONDENSED CREAM OF POTATO SOUP 2 CUPS MILK DASH SALT 1 6 1/2 OR 7 OUNCE CAN TUNA COOK BACON; DRAIN, RESERVING DRIPPINGS. CRUMBLE AND SET ASIDE. COOK ONION AND GREEN PEPPER IN 2 TABLESPOONS OF THE BACON DRIPPINGS JUST UNTIL TENDER. ADD CREAM OF POTATO SOUP, MILK, AND SALT; HEAT TO BOILING. DRAIN TUNA AND BREAK INTO CHUNKS; STIR INTO SOUP MIXTURE WITH HALF THE CRUMBLED BACON. HEAT THROUGH. DASH WITH PAPRIKA OR GROUND MACE, IF DESIRED. GARNISH WITH REMAINING BACON. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= QUICK TRICK CLAM CHOWDER 1 PACKAGE SCALLOPED POTATOES 1 CAN (7 TO 8 OUNCES) MINCED CLAMS, DRAINED (RESERVE LIQUOR) 1 TABLESPOON SHREDDED GREEN ONION 1 TABLESPOON FREEZE DRIED GREEN PEPPER 2 1/2 CUPS MILK 1 TABLESPOON BUTTER IN LARGE SAUCEPAN, MIX POTATO SLICES, SAUCE MIX, AMOUNTS OF WATER AND MILK CALLED FOR ON PACKAGE, CLAM LIQUOR, GREEN ONION AND GREEN PEPPER. HEAT TO BOILING, STIRRING OCCASIONALLY. STIR IN CLAMS, 2 1/2 CUPS MILK AND THE BUTTER; HEAT THROUGH. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SALMON CORN CHOWDER (11-28-93) (23:57) 2 T. BUTTER 1/2 C. CHOPPED ONION 1/2 T. MINCED GARLIC 3 T. FLOUR 2-1/2 C. LOWFAT MILK 8 OZ. STEWED TOMATOES 7-1/2 OZ. DRAINED SALMON 1 C. FROZEN CORN KERNELS 1 T. CRUSH DILL 1/2 T. SALT 1/4 T. BLACK PEPPER 1/2 C. SHREDDED MONTEREY JACK CHEESE SAUTE ONION AND GARLIC IN BUTTER FOR 5 MINUTES UNTIL TENDER. BLEND IN FLOUR. STIR IN REMAINING INGREDIENTS EXCEPT CHEESE. BRING TO BOIL AND STIR FOR 1 MINUTE. ADD CHEESE AND STIR UNTIL MELTED. MAKES 4 SERVINGS AT 323 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TOMATO FISH CHOWDER (04-20-93) (0:05) IBM 4 TEASPOONS OLIVE OIL 2 CLOVES GARLIC, MINCED 3 MEDIUM SIZE RIPE TOMATOES PEELED, CORED, SEEDED AND CHOPPED 1 TEASPOON DRIED BASIL, CRUMBLED 1/2 TEASPOON DRIED OREGANO, CRUMBLED PINCH CAYENNE PEPPER 1/2 CUP DRY WHITE WINE 3 CUPS WATER 1/2 POUND COD, CUT INTO BITE SIZE PIECES 2 TABLESPOONS MINCED PARSLEY IN LARGE HEAVY SAUCEPAN, HEAT THE OLIVE OIL OVER MODERATE HEAT; ADD THE GARLIC, TOMATOES, BASIL, OREGANO, CAYENNE PEPPER AND WINE, AND COOK, UNCOVERED, FOR 10 MINUTES. ADD THE WATER, COVER, AND BRING TO A SIMMER-ABOUT 3 MINUTES. MIX IN THE COD AND COOK, UNCOVERED, 5 MINUTES LONGER. LADLE INTO BOWLS AND SPRINKLE WITH PARSLEY. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TUNA VEGETABLE CHOWDER 1 CUP DICED UNCOOKED POTATO (1 MEDIUM) 1 CUP CUT-UP FRESH OR CANNED TOMATOES 2 MEDIUM ONIONS, CUT INTO 1/4 INCH SLICES 3/4 TEASPOON CELERY SEED 2 CUPS WATER 3 TABLESPOONS MARGARINE OR BUTTER 3 TABLESPOONS FLOUR 1 1/4 TEASPOONS SALT 1/4 TEASPOON PEPPER 3 CUPS MILK 2 CANS (6 1/2 OUNCES EACH) TUNA, DRAINED SNIPPED CHIVES OR PARSLEY HEAT POTATO, TOMATOES, ONIONS, CELERY SEED AND WATER TO BOILING IN SAUCEPAN. COVER AND COOK OVER MEDIUM HEAT UNTIL POTATO IS TENDER, ABOUT 15 MINUTES. MELT MARGARINE OVER LOW HEAT. BLEND IN FLOUR, SALT AND PEPPER. COOK OVER LOW HEAT, STIRRING CONSTANTLY, UNTIL MIXTURE IS SMOOTH AND BUBBLY. REMOVE FROM HEAT; STIR IN MILK. HEAT TO BOILING, STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE. ADD TUNA TO POTATO MIXTURE; STIR IN SAUCE. SPRINKLE WITH CHIVES. MAKES 6 SERVINGS (ABOUT 1 1/2 CUPS EACH). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEGETABLE CHEESE CHOWDER 1 PACKAGE (10 OUNCES) FROZEN MIXED VEGETABLES 1 CAN (10 1/2 OUNCES) CONDENSED CREAM OF CHICKEN SOUP 1 SOUP CAN MILK 1 CUP SHREDDED CHEDDAR CHEESE (ABOUT 4 OUNCES) COOK VEGETABLES AS DIRECTED ON PACKAGE; DRAIN. RETURN TO SAUCEPAN. STIR IN SOUP AND MILK. HEAT THROUGH, STIRRING OCCASIONALLY. SPRINKLE CHEESE ON EACH SERVINGS. MAKES 4 SERVINGS ABOUT 1 CUP EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VEGETABLE-CLAM CHOWDER (03/14/94) (19:50) ADD 2 T. FINELY CHOPPED GREEN PEPPER WITH THE ONION. ADD 1 SMALL CARROT, FINELY CHOPPED (ABOUT 1/4 C.) AND 1/2 C. GREEN PEAS WITH THE POTATOES. ADD BROKEN SODA CRACKERS AND 1 T. MARGARINE OR BUTTER JUST BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WASHINGTON CHOWDER (12/26/93) (2:04) 1 1/4 CUPS PARED, DICED POTATO 1/4 CUP DICED ONION (1 SMALL ONION) 2 CUPS CHICKEN BROTH 8 OZ CAN STEWED TOMATOES 8 OZ CAN WHOLE-KERNEL CORN, UNDRAINED 3/4 CUP LIGHT CREAM SALT AND PEPPER TO TASTE GENTLY BOIL TOGETHER THE POTATO, ONION, AND CHICKEN BROTH UNTIL THE POTATOES ARE TENDER. STIR IN REMAINING INGREDIENTS AND HEAT TO SERVING TEMPERATURE. DO NOT BOIL. MAKES 1 1/4 QUARTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=