NEW YOCK “CHARLIE (Tuna) CHOWDER”
NEW ENGLAND “CHARLIE CHO CHOWDER”

This recipe is somewhat of a no-brainer, as are all of our cullinary undertakings. . .Cooking should be a fun and creative foray through the galley. . .often simply utilizing what presents itself in the pantry, what the taste buds seem to be foraging for at the time, and last but not least, what the provisions on hand may look like. Years ago, I had thought of a potential Cookbook to be called “The Starving Artist Guide to Fine Dining” Joni Relyea also happens to be an artist, and so her creative recipe submission for Tuna Chowder is not taken lightly. Joni tells me that the dietary properties of the Tuna, should counteract any calories, colesterol, or other weight gaining characteristics that the rest of the ingredients may possess, so, Give it a Try, Bon Appetite! Joni says. . .chop up some onions, add a tablespoon of minced/chopped Garlic, or Garlic salt if that is what you have, Drain two cans if Tuna and combine all these with two cans of Stewed Tomatoes and a Jar of Spaghetti sauce. Wow, Stew this “medley”until Manhatten Charlie Chowder emerges!. . .After my commentary regarding “Manhatten simply isn’t any kind of Chowder, Clam or Tuna!”. . .Joni responded with the New England (only kind) version of the Charlie Chowder Recipe. . .It goes something like, substitute all of the red ingredients with white ones. . .”I told you this was an Artistic Endeavor,” So, Try some Potato or Cream of Celery Soup, mushrooms might also enhance this version. . .but one way or the other. . .The “Piece de Resistance” will be the heavy dose of ground peppercorn that will be applied at serving time!!!

Chowder Recipe Submissions by: Joni Relyea