Chowder

Make a chowder with new potatoes and green garlic and you’ve got a more assertive version of the classic French <i>potage parmentier</i> — minus all that heavy cream at the finish.
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( Carlos Chavez / Los Angeles Times )

Make a chowder with new potatoes and green garlic and you’ve got a more assertive version of the classic French potage parmentier — minus all that heavy cream at the finish.

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