Free Recipe Michele s Foundation Chowder
Recipe Type: Free Misc Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 1
Ingredients for Michele s Foundation Chowder Recipe
2 tb Canola or olive oil
2 Onions,, finely chopped
2 Ribs celery,, finely chopped
1-1/2 c Canned plum tomatoes,
-chopped;, juices reserved
6 sm Carrots, cut into 1/2inch
-thick rounds
1/3 c Dry white wine
2 c Broth (fish, vegetarian or
-chicken)
4 md Sized boiling or waxy
-potatoes
10 oz Thawed frozen corn kernels
Salt
1 ts Dried herbs such as thyme,
-marjoram or oregano
Tabasco sauce to taste
1-1/2 lb Firm fleshed monkfish cut
-into 1 inch cubes, -or-
1 lb Boneless skinless chicken
-breasts, cut into cubes
–or-
4 sm Firm bean curd cakes (tofu)
–or-
2 c Canned or cooked beans such
-as red, chickpea
1/2 c Fresh herbs such as parsley,
-dill or cilantro
Michele s Foundation Chowder Preparation
Heat oil in medium saucepan. Add onions and celery and saute for a minute~ to get them sizzling. Cover the pan, reduce the heat and simmer gently stirring on occasion until onions are translucent, about 5 minutes. Add tomatoes and juices, carrots, wine and broth. Cover pan and simmer gently for 10 minutes or for however long it takes to peel the potatoes and cut them into 1inch chunks. Add the potatoes and corn to the saucepan with salt to taste, dried herbs and Tabasco sauce. Cover and simmer until all the ingredients are tender about 30 minutes. Meanwhile dice whatever protein you are using and chop the fresh herbs. Add the tofu and simmer 3 minutes to heat through. Adjust the seasoning, remove from heat and add the fresh herbs. Yield: 4 to 6 servings Posted to MC-Recipe Digest V1 #325 Recipe by: COOKING MONDAY TO FRIDAY SHOW MF6752 From: Meg Antczak <meginny@frontiernet.net> Date: Sun, 1 Dec 1996 22:57:11 -0500
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