[Sca-cooks] Chowders

[Johnna Holloway]

The University of Illinois used to make chowder on Fridays in the Union
that was cream, half and half, clams, and potatos. That's it.
They'd cook it for 6 hours and serve it at lunch.
It was a traditional Friday deal to go get a bowl before they ran out.

Johnnae

> Why don't you tell us what 
>YOU think makes an excellent chowder of each type?
>
>Phlip, who prefers oyster stew...
>
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