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<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Monday, May 19, 2008 Chowderheads' dream column By Judyrae Kruse Herald Columnist Getting back to a certain seafood chowder again, we hear from longtime Forum helper-outer Fern Speed of Arlington. "I am sending you a seafood chowder recipe that my family enjoys. It is easy and good. Perhaps it is the one Marietta Nelson of Clinton is looking for." Fern adds, "I sometimes buy shrimp from the meat market and you can add more milk, if you desire." And Monroe cook Norma E. Wells shares a crockpot chowder that goes together in a flash and, except for the bacon, cooks itself while you get on with other chores. Then, since neither of those recipes will majorly drain you of time or energy, you might have enough zip left over to make a pie for dessert. Especially if you have an easy, fast-fix crust recipe. And we do, thanks to Kirkland cook Gloria Carpenter, who passes along the following how-to given to her by a co-worker years ago. She says she has several similar recipes, but, "I use this one the most." Sampan chowder 1/2 cup chopped onion 1/2 teaspoon thyme 2 tablespoons butter 1 can (103/4 ounces) cream of potato soup 1 can (103/4 ounces) cream of celery soup 1 soup can water 1 soup can milk, or more to taste 2 cans (6 1/2 ounces each) chopped clams with juice 11/2 cups cut-up white fish (sole, halibut) 1 can or more drained shrimp, or fresh cooked shrimp to taste 1 tablespoon minced parsley 1 small can pimiento In large saucepan, cook onion and thyme in butter. When onion is well done, add soups, water and milk, mixing well. Add fish, shrimp, parsley and pimiento and cook until fish is done, about 10 to 15 minutes. Slow-cook seafood chowder 1 can (103/4 ounces) condensed cream of potato soup 1 can (103/4 ounces) condensed cream of mushroom soup 21/2 cups milk 4 medium carrots, peeled and finely chopped 2 medium potatoes, peeled and cut into 1/4-inch cubes 1 large onion, finely chopped 2 ribs celery, finely chopped 1 can (61/2 ounces) chopped clams, drained 1 can (6 ounces) medium shrimp, drained 4 ounces imitation crab meat, flaked 5 bacon strips, cooked and crumbled In a slow cooker, combine soups and milk, mixing well. Stir in carrots, potatoes, onion and celery. Cover and cook on low 4 to 5 hours. Stir in clams, shrimp and crab. Cover and cook until heated through, about 20 minutes. Ladle into bowls and garnish each serving with crumbled bacon. Makes 8 servings. Easiest ever pie crust 11/2 cups flour 1/2 teaspoon salt 1/2 cup oil 3 tablespoons milk Turn flour, salt, oil and milk into pie plate; mix together well and pat on bottom and up sides. Bake according to your filling instructions. If you want a top crust, mix up another recipe's worth and crumble on top of filling. The Forum is always happy to receive your contributions and requests, so don't hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com. The next Forum will appear in Wednesday's Good Life section.

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