Recipe - Micheles Foundation Chowder

2 tablespoon Canola or olive oil
2 Onions,, finely chopped
2 Ribs celery,, finely chopped
1 One half cup Canned plum tomatoes,
chopped;, juices reserved
6 small Carrots, cut into 1/2inch
thick rounds
1/3 cup Dry white wine
2 cup Broth (fish, vegetarian or
chicken)
4 md Sized boiling or "waxy"
potatoes
10 ounce Thawed frozen corn kernels
Salt
1 teaspoon Dried herbs such as thyme,
marjoram or oregano
Tabasco sauce to taste
1 One half pound Firm fleshed monkfish cut
into 1 inch cubes, or
1 pound Boneless skinless chicken
breasts, cut into cubes
or
4 small Firm bean curd cakes (tofu)
or
2 cup Canned or cooked beans such
as red, chickpea
One half cup Fresh herbs such as parsley,
dill or cilantro

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 1inch 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.

Yield: 4 to 6 servings
Posted to MCRecipe Digest V1 #325

Recipe by: COOKING MONDAY TO FRIDAY SHOW MF6752

From: Meg Antczak meginny@frontiernet.net

Date: Sun, 1 Dec 1996 22:57:11 0500