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Recipe by: dinesh
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See below ingredients and instructions of the recipe
2 qt Water 1/2 ts Thyme leaves
1/4 c Chicken seasoned stock base 1/4 ts Lemon and pepper seasoning
3 Stalks celery, including 2 c Clam juice
-tops, chopped 1 1/2 c Diced cooked chicken
1 c Sliced carrots 24 oz Fresh or canned, ground or
1 c Diced potatoes -minced hard shell clams,
1 10 oz pkg. frozen corn -including
1 10 oz pkg. frozen peas Juice
1 tb Freeze-dried chopped chives 1 Whole pimento, finely
2 tb Dried minced onion -chopped
1/2 ts Celery salt 1 ts Parsley flakes
Salt and pepper to taste
Bring water to boil. Add chicken-seasoned stock base and mix well.
Add all ingredients through clam juice and simmer until vegetables
are tender. Add remaining ingredients and simmer five minutes more.
Makes about 4 quarts.
For an especially elegant chowder add one dozen shucked Chesapeake
Bay soft clams with final ingredients.
From: Celebrate Preakness (Camperways) Shared By: Pat Stockett
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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