Michele's foundation chowder

1 Servings

Ingredients

QuantityIngredient
2tablespoonsCanola or olive oil
2Onions,, finely chopped
2Ribs celery,, finely chopped
cupCanned plum tomatoes, chopped;, juices reserved
6smallsCarrots, cut into 1/2inch thick rounds
cupDry white wine
2cupsBroth (fish, vegetarian or chicken)
4mediumsSized boiling or \"waxy\" potatoes
10ouncesThawed frozen corn kernels
Salt
1teaspoonDried herbs such as thyme, marjoram or oregano
Tabasco sauce to taste
poundsFirm fleshed monkfish cut into 1 inch cubes, -or-
1poundsBoneless skinless chicken breasts, cut into cubes or-
4smallsFirm bean curd cakes (tofu) or-
2cupsCanned or cooked beans such as red, chickpea
½cupFresh herbs such as parsley, dill or cilantro

Directions

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@...> Date: Sun, 1 Dec 1996 22:57:11 -0500