Use an enamel pot that holds about one gallon, add 2-3 ears sweet corn to boiling water. Cook until almost tender then cut corn off the cob. Add the potatoes to the same water and boil them until half done, about 5 minutes, strain and set aside. On a medium heat, brown the pork fat until its nearly crisp, remove the fattiest bits. Add the onion and when its caramelized, add the garlic, celery and potatoes. Let each brown a little before the next is put in. Add the butter if needed. On a low heat add 1 cup of clam juice, white wine, corn and all the spices. Simmer a few minutes to reduce slightly. Add the remaining clam juice, clams and fish, simmer another 5 minutes max. Salt lightly if necessary with course salt. Add light cream, when its starts to simmer its chow time! Serves 4 If you want to make chowder without the clams then make a fish stock to substitute for the clam juice. Into one quart cold water add a 1/2 cup of white wine, a small celery stalk, a few sprigs parsley, a bay leaf, a pinch of thyme, 1/2 a small onion, a pinch of coarse salt, a few peppercorns and the head, tail and bones of any fish. Reduce it until you have about 2 cups (about 20 minutes) of stock. Strain liquid into a few bowls temporarily. Posted By email@example.com (James Brill) On rec.food.recipes or rec.food.cooking Submitted By MARK ALEXANDER On 11 MAR 1995 2044 GMT
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|Serving Size: 1 Serving (6051g)|
|Recipe Makes: 1|
|Calories from Fat: 8948 (76%)|
|Amt Per Serving||% DV|
|Total Fat 994.2g||1326 %|
|Saturated Fat 573g||2865 %|
|Monounsaturated Fat 305.1g|
|Polyunsanturated Fat 57.4g|
|Cholesterol 3217.9mg||990 %|
|Sodium 3038.2mg||105 %|
|Potassium 12061.5mg||317 %|
|Total Carbohydrate 441.3g||130 %|
|Dietary Fiber 30.4g||121 %|
|Sugars, other 410.9g|
|Protein 288.9g||413 %|
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Calories per serving: 11733
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