Chowder adds zip to fall meals

By Jan Roberts-Dominguez / The Bulletin
November 1, 2005

Seafood chowder in the high country. One can dream, you say. But there we were, three days into the Eagle Cap Wilderness. And there it was, a simmering pot steaming its promise of fresh salmon and spice into the pristine evening air. A hard-earned pot of chowder, I might add.

You see, as good as....

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