Chowder comes from the French word "chaudiere," meaning "large copper pot." In Brittany, fishermen would combine their fish in one of these pots, add spices, and share the resulting soup. This custom traveled with the Bretons to Newfoundland and then down to New England.

Pidgeon's chowder recipe.

2 onions, peeled and chopped
4 potatoes, washed and sliced
41/2 cups vegetable stock, made from cubes
1 pound skinless, boneless salmon, cut into chunks
2 cans (151/4 ounces each) creamed corn
1 cup milk
Salt and pepper to taste
2 dozen hazelnuts, shells removed, finely chopped
1 cup fresh chopped parsley

Put onions and potatoes in large sauté pan. Add vegetable stock and simmer about 8 minutes, until potatoes are soft but not broken. Add salmon, creamed corn and a splash of milk. Continue adding milk until chowder is desired consistency.

Gently simmer for 5 minutes, until salmon is cooked through (you want it to flake).
Add salt and pepper to taste. Sprinkle chopped hazelnuts and parsley on top of individual servings.
Makes 4 servings.