Ingredients: 1 lb chicken breast, cut up 3 cloves (whole) 8 cups water dill (to taste) 4 medium potatoes, diced (red) 4 tbls butter 1 cup mushrooms, sliced 2 tablespoon flour 1 tsp curry powder 1/2 cup heavy cream 1 glass sherry or rye 1/4 cup parsley, chopped

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Add to the Basic Chowder (recipe above) the chicken, cloves, water and dill. Cover and simmer for 30 minutes. Add the potatoes and cook for a further 15 minutes. Meanwhile melt a lump of butter in a frypan, add the mushrooms and cook for 3 minutes. Add the flour, curry powder and cook for 3 minutes. Stir the mushrooms into the chowder and let cook for 2 minutes. Add the cream and sherry or rye. Sprinkle with chopped parsley.