Beyond the Basics: Creamy & Dreamy

Beyond the Basics: Creamy & Dreamy

When the summer winds turn cooler in autumn, chowders and bisques will hit the spot.

Jim Smith
Director of Dining Service/Executive Chef
Sprenger Retirement Centers
Towne Center Community Campus
Avon Lake, OH

“I've always had a good response with both New England and Manhattan style clam chowder. But my favorite — and I think the universal favorite — is the cream-based New England style. It's a rich, creamy chowder, and here and at other retirement communities wh

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish