2 cans New England Clam Chowder (15 oz. each)
1 can whole kernel corn
2 med. onions, chopped
1 c. fresh mushrooms
1 sm. can minced clams
1 c. chopped celery
2 c. fresh cauliflower
2 c. whole milk
Juice from corn
2 cloves garlic
2 tbsp. butter
4 sm. potatoes, diced
2 tsp. curry powder
1 tsp. thyme
Ginger, salt and pepper
Chop finely and saute all fresh vegetable in the butter. Add
chowder, clams, corn (with juice) and all other ingredients and cook on low
heat for at least 1 hour. Add cooking sherry for taste. This recipe can be
doubled or tripled for large crowds. Serve with garlic bread and fresh salad.
Serves 6.
