Garden Squid Chowder

Ingredients3 pounds squid, 2 tbsp butter, 1 cup chopped onion, 1 cup sliced fresh mushrooms, 1 cup julienne carrots, 3 cups chicken bouillon, 1 cup sour cream, 2 tbsp flour, 1/2 tsp dill weed, 1/2 tsp salt, Dash white pepper, Chopped parsley

InstructionsClean squid, wash, pat dry and cut into small rings. Melt butter and saute squid and vegetables five minutes. Add bouillon and simmer 30 minutes until squid is tender. Combine remaining ingredients, except parsley, and blend into soup. Cook, stirring constantly, until thickened. Serve garnished with parsley.

Squid Chowder II

2 cloves garlic, minced

1 bay leaf

¼ c white wine

1 Pound squid, cleaned and cut into small pieces

1 pinch – crush rosemary and cayenne

1 large onion, chopped

2 c celery or fresh fennel bulb, chopped

2 green onions, chopped

1/3 c olive oil

4 medium potatoes, peeled and cut into ½ inch cubes

¼ tsp pepper

½ tsp paprika

¼ c chipped fresh basil

¼ c chopped fresh parsley

2 c chopped tomatoes or chicken stock

2 tbsp tomato paste or chicken stock

Preparation:

In a large pot, add oil and vegetables, and cook over medium heat until tender. Add tomatoes or 2 c chicken stock, wine and seasonings. Cook 15 minutes. Add the squid; cook another 5-8 minutes (until tender). Remove bay leaf.