Salmon Chowder Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Salmon fillets,
4 slice: Bacon,
3/4 cup: Onion, chopped
1/2 cup: Celery, chopped with leaves
2 cup: Water,
1 cup: Potatoes, raw diced
1/2 cup: Carrot, diced
16 ounce: Can tomatoes,
1/3 cup: Tomato sauce,
1 tsp: Worcestershire sauce,
1/8 tsp: Thyme, dried
1/8 tsp: Marjoram, dried
Pepper, cayenne, garlic powder to taste
1 tbsp: Parsley, minced, fresh
Directions:
Remove bones and skin from fish; cut fish into 1-inch pieces. Cut
bacon into 1/2-inch pieces. In a large frying pan fry bacon over
moderate heat until crisp, turning frequently. Add onion and celery
and cook stirring over moderate heat until tender and translucent.
Set aside. In a large saucepan boil potatoes and carrots until
softened, about 5-6 minutes. Cut tomatoes into bit-sized piece. Add
tomatoes, tomato liquid from can, the onion mixture and all remaining
ingredients except the fish and the parsley to the onions. Bring to a
boil; reduce heat to low, cover, and simmer for about 20 minutes.
Add fish; cover and simmer for another 10 minutes, until fish flakes
and is tender. Adjust the seasoning. Garnish each serving with a
sprinkle of parsley. Submitted By JIM WELLER On 07-18-95
Source from luhu.jp
bacon into 1/2-inch pieces. In a large frying pan fry bacon over
moderate heat until crisp, turning frequently. Add onion and celery
and cook stirring over moderate heat until tender and translucent.
Set aside. In a large saucepan boil potatoes and carrots until
softened, about 5-6 minutes. Cut tomatoes into bit-sized piece. Add
tomatoes, tomato liquid from can, the onion mixture and all remaining
ingredients except the fish and the parsley to the onions. Bring to a
boil; reduce heat to low, cover, and simmer for about 20 minutes.
Add fish; cover and simmer for another 10 minutes, until fish flakes
and is tender. Adjust the seasoning. Garnish each serving with a
sprinkle of parsley. Submitted By JIM WELLER On 07-18-95
Source from luhu.jp