Michele's Foundation Chowder

Recipe Ingredients

2 tablespoons	30ml	Canola or olive oil
2		Onions - finely chopped
2		Celery ribs - finely chopped
1 1/2 cups	93g / 3.3oz	Canned plum tomatoes - chopped,
		Juices reserved
4		Carrots - (to 6) - cut 1/2" thk rounds (medium)
1/3 cup	78ml	Dry white wine
2 cups	474ml	Broth (fish, vegetarian or chicken,
		Depending upon protein you are adding)
4		Boiling or "waxy" potatoes (medium)
1		Frozen corn kernels - (10 oz) - thawed
		Salt - to taste
1/2 teaspoon	2.5ml	Dried herbs - (to 1 tspn)
		(such as thyme, marjoram or oregano)
		Tabasco sauce - to taste
1 1/2 lbs	681g / 24oz	Firm-fleshed monkfish - cut into 1" cubes
		(or 1 pound boneless skinless chicken
		Breasts, cut into cubes)
		(or 4 small firm bean curd cakes [tofu])
		(or 2 cups canned or cooked beans such as
		Red, chick peas or white beans)
1/2 cup	118ml	Fresh herbs
		(such as parsley, dill or cilantro)

Recipe Instructions

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 1-inch 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.

This recipe yields 4 to 6 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6752 broadcast 12-02-1997)

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