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♦ WEDNESDAY, DECEMBER 6, 2006 6C Hot chowder for a chilly winter night By CHARLOTTE PERKINS Journal Lifestyle Editor What’s filling, warming, easy to make and kind to your budget? Try making a steaming pot of chowder to serve with crackers or crusty artisan bread. Chowder, whether its main ingredient is fish, clams, corn or ham, is by definition a hearty stew made with milk and, usually, plenty of diced potatoes. Some will argue that Manhattan Clam Chowder, which is made with toma toes, is a true chowder, but purists disagree and one legislator in Maine felt so strongly about it that he introduced a bill to make it a crime to put tomatoes in clam chowder. The word “chowder,” is generally believed to have come from the French “chaudiere,” which is a big cast iron cooking pot often used by fishermen to make a soup from their catch. As we know it, however, it’s largely an American inven tion, and a way to make a hearty meal with inexpen sive ingredients. In a hurry? Canned diced white potatoes work well in chowder recipes. Drain well. New England Corn Chowder Recipe If you prefer you can use frozen creamed corn for this chowder. Microwave it first to get it thoroughly defrost ed. 4 strips bacon, irHiip*-•• * JBBgjgr , JMRjI w ■ M jf Fleischmann's This one-dish breakfast combines French toast, sausage and syrup. It bakes in 30 min utes, starting in a cold oven. BAKE From page fC Sausage 10 eggs, lightly beaten 3 cups milk 2 teaspoons dry mus Pick up your LED Christmas lights and watch them glow for five years! m 1; f ' * V\ s A Division of Southeast Electrical Supply jS 926 Carroll St. • Perry, GA 31069 T-F 9am-spm chopped 1 onion, chopped 1 cup celery, chopped Vi cup fresh parsley 2 large cans creamed corn 2 large cans whole corn Vs quart heavy cream 2 quarts milk Salt and pepper to taste 6 drops of Tabasco 8 cups chicken or tur key stock 4 cups potatoes, cooked and diced Roux (half butter and half flour) Saut6 the bacon, onion and celery slowly, then add the parsley, corn, heavy cream, milk, salt and pepper, Tabasco, and stock. Simmer for 45 minutes. To make the roux, heat 1/2 stick butter and 1/4 cup flour until melted. Add the flour to the butter, stir together and cook for a couple of minutes to cook off the flour taste. Add potatoes and thicken with the roux. Wait for the soup to come to a boil. Source: Green Mountain Inn, Stowe Vermont Turkey Ham Chowder 1 cup onion, chopped 1 tablespoon vegetable oil 3 tablespoons flour 1/2 teaspoon black pep per 1 quart skim milk 2 cups frozen hash brown potatoes 2 cans (11 ounces each) corn with red and green peppers, drained 3/4 lb. Turkey Ham, cut into 1/2-inch cubes tard 1 teaspoon salt 6 cups cubed bread 2 cups shredded sharp Cheddar cheese 1/2 teaspoon black pep per 1/2 cup sliced mush 478-224-8888 jam? ’ Wr ■friflMr iR mRMHwE 1 -, JB ■ TSSj &L ~ w ■ National Turkey Federation Turkey ham chowder with corn and potatoes, shown here with turkey wraps on the side, is a good main dish for winter nights, and inexpensive, too. In 3-quart saucepan, over medium-high heat, saute onions in hot oil for 3 minutes or until translucent. Blend in flour and pepper. Cook for a few minutes until lightly golden brown. Remove pan from heat; slowly add milk, stirring constantly. Return pan to heat and stir until thickened. Add potatoes; bring mixture to boil, stirring constantly. Add corn and turkey ham; return mixture to boil. Immediately reduce heat to low and simmer soup 15 minutes or until potatoes are tender and mixture has thickened. rooms (optional) 1 medium tomato, seed ed and chopped (option al) 1/2 cup thin-sliced green onions (optional) Preheat oven to 325 degrees. In large skillet, cook SAT 10am-2pm FOOD Recipe Source: The National Turkey Federation Crockpot Clam Chowuer This clam chowder recipe will be better for simmering a long time. 4 (6 1/2 oz.) cans minced clams with juice 1/2 lb. salt pork or bacon, diced 1 cup chopped onion 6 to 8 medium potatoes, peeled and cubed 3 cup water 3 1/2 teaspoons salt 1/4 teaspoon, pepper 4 cups half and half cream or milk sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mix ing bowl, combine eggs, milk, mustard and salt: stir well. Distribute half the bread evenly in a buttered 9” x 13” THE HUNTER DOUGLAS HOLIDAY SALES EVENT CELEBRATE THE r. feOfiOfi AND CELEBRATE THE tJhoi/UJ'S. I j | jffHin 5 fir*—*. I ' | , || I p I ? . % ii : ‘A- I * f : I ii i 11 mini i n privacy sin i its Luminette* Privacy Sheers soften light to set the perfect mood. Contact us today for special limited-time savings! DISCOVER EVENING STAR FOR ENHANC ED PRIVACY! DECORATE FOR Mil SEASON SAVE SIOO Per unit/2 unit max on Luminctte* Privacy Sheers SAVE SSO Per unit/3 unit max on Silhouette* Window Shadings SAVE $25 Per unit/3 unit nw on Custom Shutter Collection Vignette* Modern Roman Shades Alouette® Light Louvers WITH MAll.-lN RFRATf- tXt« „lk( 0& 1 - n«. 15, sx*. limitation* And merktions Apply 40117 3 to 4 tablespoons corn starch chopped fresh parsley, for garnish Cut clams into bite-sized pieces if necessary. In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into slow cooker with clams. Add all remain ing ingredients, except milk, cornstarch, and parsley. Cover and cook on high 3 to 4 hours or until vegetables are tender. During the last hour of cooking, combine 1 cup of milk with the cornstarch. Add cornstarch mixture and the remaining milk and stir well; heat through. x 2” baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layer ing using remaining bread, pepper, cheese, sausage and optional ingredients. Pour W • J ■ *» Hunter Douglas LIGHT CAN CHANGE EVERYTHING”- Weffston ‘Decorating 2405 Moody Rd Warner Robins, Ga 31069 478-929-0395 “WE ARE YOUR SHOWCASE DEALER” Cs9o6 Hurr» OcugSas lot ®jk ™ are ladeiraiW » HLXHei Otajlas me. HOUSTON DAILY JOURNAL Top each serving with a little chopped parsley and serve with crackers or crusty French bread. Source: Southernfood. about.com Alaska Salmon Chowder with Idaho Potatoes 4 tablespoons marga rine 1 teaspoon crushed garlic 1 medium onion, chopped 1/2 red pepper, chopped 2 carrots, chopped 2 cups cubed Idaho potatoes 1 teaspoon salt 1 teaspoon, pepper 1/2 teaspoon dill weed 2 C chicken broth 1 pint half and half 1 cup milk 1 7.5 oz. can sockeye salmon, broken up and liquid reserved 16 oz. corn, fresh shucked if possible, oth erwise frozen Melt margarine in medium dutch oven. Saute garlic, onion, and red pepper until soft. Add carrots, potatoes, salt, pepper, dill weed, and chicken broth. Cover and simmer for approximately ten minutes or until pota toes are barely soft. Add salmon and reserved liquid, corn, half and half and milk. Heat through, being careful not to boil. This recipe tastes best if prepared either early in the day or the day before you wish to serve it. It gets bet ter with age! Source: Alaska Bob egg mixture evenly over cas serole. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly. Note: may be assembled ahead and refrigerated up to 12 hours before baking. 41570