November 14, 2003 recipe from Chef Chris Manning:

“Plymouth Chowder”

4 Strips bacon, coarse chopped
1 cup onion, diced
1 cup celery, diced
1 cup carrots, diced
1 cup parsnips, diced
1 cup rutabaga, diced
2 cups potatoes, diced
½ tsp. Whole leaf thyme
2 cloves garlic, minced
1-12 oz can of beer, your choice
1 qt chicken stock
1 cup whole kernel corn
1 cup lima beans
1 cup cooked navy beans
1 cup cooked diced pork
1 cup cooked diced chicken
salt and pepper to taste

On low heat, in a 12 qt pan, add the bacon and brown. Add the next six ingredients and braize 4-5 minutes. Add the next nine ingredients and simmer for one hour, stirring every 5-10 minutes. Serve with biscuits.