2 cans New England Clam Chowder (15 oz. each)
1 can whole kernel corn
2 med. onions, chopped
1 c. fresh mushrooms
1 sm. can minced clams
1 c. chopped celery
2 c. fresh cauliflower
2 c. whole milk
Juice from corn
2 cloves garlic
2 tbsp. butter
4 sm. potatoes, diced
2 tsp. curry powder
1 tsp. thyme
Ginger, salt and pepper

Chop finely and saute all fresh vegetable in the butter. Add chowder, clams, corn (with juice) and all other ingredients and cook on low heat for at least 1 hour. Add cooking sherry for taste. This recipe can be doubled or tripled for large crowds. Serve with garlic bread and fresh salad. Serves 6.