INGREDIENTS

INSTRUCTIONS

Use an enamel pot that holds about one gallon, add 2-3 ears sweet  corn
to boiling water. Cook until almost tender then cut corn off the  cob.
Add the potatoes to the same water and boil them until half  done,
about 5 minutes, strain and set aside.  On a medium heat, brown  the
pork fat until it's nearly crisp, remove the fattiest bits. Add  the
onion and when it's caramelized, add the garlic, celery and  potatoes.
Let each brown a little before the next is put in.  Add the  butter if
needed. On a low heat add 1 cup of clam juice, white wine,  corn and
all the spices. Simmer a few minutes to reduce slightly. Add  the
remaining clam juice, clams and fish, simmer another 5 minutes  max.
Salt lightly if necessary with course salt. Add light cream,  when its
starts to simmer its chow time! Serves 4  If you want to make chowder
without the clams then make a fish stock  to substitute for the clam
juice. Into one quart cold water add a 1/2  cup of white wine, a small
celery stalk, a few sprigs' parsley, a bay  leaf, a pinch of thyme, 1/2
a small onion, a pinch of coarse salt, a  few peppercorns and the head,
tail and bones of any fish. Reduce it  until you have about 2 cups
(about 20 minutes) of stock. Strain  liquid into a few bowls
temporarily.  Posted By jbphoto@pipeline.com (James Brill) On
rec.food.recipes or  rec.food.cooking Submitted By MARK ALEXANDER
<MARK@ALEXR.DEMON.CO.UK>  On  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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