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POTATO CORN CLAM CHOWDER 4 medium potatoes 1 medium onion, chopped 1 c. chopped celery 2 c. water 1 1/2 tsp. salt 1 (17 oz.) can corn 1 (17 oz.) can clam 1/4 c. butter or margarine bite-size pieces of fillet fish (sole, turbot, optional) 3 c. milk 1/4 c. minced parsley 1 tsp. basil pinch of thyme salt and pepper to taste Peel and dice potatoes to measure 4 cups. Place pota- toes, onion, celery, water and 1 1/2 teaspoons salt in sauce- pan. Bring to boil; cover and simmer 10 to 15 minutes or until potatoes are tender. Add corn, butter or margarine, milk, parsley, basil and thyme. Heat through. Season to taste with salt and pepper. Makes 6 to 8 servings. Serve with hot buttered sourdough bread or French bread. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |