---

In December I wrote a column on soups and since we're still in what I call "soup weather" it's about a specific kind of soup -- chowders. Chowder is a rib-sticking soup that is easy to make and nourishing to eat for lunch or supper. One of my sons would tell me that soup isn't enough for supper, but adding a salad, some type of bread, and maybe some slices of cheese sounds like a good supper to me.

Chowders are usually made using milk, fish or chicken broth as a base. Potatoes, bacon or ham, fish or shell fish and vegetables are almost always included.

+++++

And so, I have chowder recipes for you today. I'll start with . . .

NEW ENGLAND CLAM CHOWDER

2-8 oz. cans minced clams, drained (save 1 c. liquid)

3 slices bacon, cut in 1/2-inch pieces

1/4 c. diced onion

1/4 c. diced celery

1-1/2 c. diced, cooked potatoes

1 t. salt

1/8 t. pepper

1/8 t. ground thyme

3 c. milk

2 T. butter

Fry bacon in skillet until almost crisp, add onion and celery. Saute, stirring occasionally until tender; drain.

Combine bacon mixture, potatoes, clam liquid and seasonings in a large saucepan. Simmer 10 minutes. Add milk and clams. Heat thoroughly -- DO NOT BOIL.

When serving, top each serving with a teaspoon of butter. Makes 6 servings.

NOTE: I recently bought a package of "ciabetta" rolls at the grocery store and this would be a great bread to serve with any chowder. Ciabetta bread is also available. Or, a thick slice of warm French bread would be good, too.

+++++

And, a chowder using ham.

HAM AND CORN CHOWDER

2 ribs celery, sliced

1/2 c. diced onion

1 jalapeno pepper, seeded and chopped, optional

2 T. butter or margarine

2 T. flour

3 c. milk

2 c. cubed, cooked ham (Get a couple of 1/2-inch slices in the deli if you don't have any on hand.)

1-1/2 c. frozen corn

1-15 oz. can cream-style corn

1/4 t. dried thyme

1/8 to 1/4 t. cayenne (red) pepper

1/8 t. salt

In a large saucepan, saute celery, onion and jalapeno pepper in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for two minutes or until thickened. Stir in rest of ingredients. Bring to a boil; reduce heat and simmer, covered, for 10 minutes or until heated through. Makes 8 servings.

NOTE: I heat the milk in the microwave and add, after stirring in the flour. It comes to a boil quicker.

+++++

The next two recipes would be great to serve for friends for a Lenten soup supper.

VEGETABLE-CHEESE CHOWDER

2 c. diced potatoes

1 c. shredded carrots

1 c. diced celery

1 c. diced onion

1/4 c. butter or margarine

4 c. chicken broth (canned or made with bouillon)

2 c. milk

1/2 c. flour

3 c. shredded cheddar cheese

2 c. shredded sharp cheddar cheese

salt and pepper to taste

In a large kettle, saute veggies in butter for about 5 minutes. Stir in broth; simmer for 15-20 minutes or until veggies are tender.

In a bowl, using a hand mixer or whisk, blend flour with milk and add to veggies, stirring constantly. When broth has thickened, lower heat and add cheeses. Don't let it boil. Garnish with snipped parsley when serving if you wish. Makes 8-10 servings.

+++++

And, another meatless chowder.

POTATO CHOWDER

4 c. peeled, diced potatoes

1/2 c. finely chopped onion

1 c. coarsely grated carrot (about 2 medium)

1/2 t. salt

1/4 t. pepper

4 chicken bouillon cubes or 4 t. granules

water

6 c. milk, divided

1/4 c. butter or margarine

1/2 c. flour

2 T. fresh snipped parsley or 2 t. dried flakes (can substitute 3/4 t. dill weed)

In a Dutch oven or large kettle, combine first six ingredients. Add enough water to just cover veggies; cook until veggies are tender, 15-20 minutes. Do not drain. Add 5 cups milk; heat to boiling; stir in butter.

Combine the one cup milk with flour, whisking until smooth. (I shake mine in a covered jar.)

Stir flour mixture into soup; cook and stir for two minutes. Turn heat to low and simmer for 10 minutes, stirring occasionally so it doesn't scorch. Makes 8-10 servings.

+++++

Thought for the day: If we are in tune to nature, all her music can find a way into the heart. When the music of birds is rare, their first songs are precious to the ear.

---