Say it like this: chow-dah.

Without a doubt, some of the most requested recipes in the Dispatch Food section are from Lazarus. At its peak, the downtown store had a restaurant that many valued as a special place for lunch as a break from shopping.

We've run many of the recipes that appeared in cookbooks over the years, but probably none is as popular as this: a thick rich chowder. Serve this as a starter at a holiday dinner party or to your family for a cold-night supper.

BROCCOLI-MUSHROOM CHOWDER
Makes 8 servings

1 pound fresh broccoli, cut into 1/2-inch pieces 1 cup (2 sticks) butter 1 cup flour, sifted 1 quart chicken stock or 4 bouillon cubes dissolved in 1 quart water 8 ounces fresh mushrooms, sliced 1 quart half-and-half 1 teaspoon salt 1/4 teaspoon ground white pepper 1/4 teaspoon dried tarragon, crushed
Steam the broccoli in 1/2 cup water until tender. Remove from heat. Do not drain.

Melt the butter in a large pot over medium heat. Add flour. Cook 2 to 4 minutes. Whisk in chicken stock. Bring to a boil. Reduce heat to low. Add broccoli with cooking liquid, mushrooms, half and half, salt, pepper and tarragon. Heat through but do not boil.

PER SERVING: 456 calories; 10 g. protein; 22 g. carbohydrates; 2 g. fiber; 38 g. fat (23 g. saturated); 105 mg. cholesterol; 399 mg. sodium.