Yield: 1 Servings
|1 pounds||Sliced abalone; pounded|
|1 \N||Log chopped onion|
|6 \N||Chopped celery sticks|
|4 cups||Cubed potatoes|
|½ \N||Cube butter|
Dice abalone, add to potatoes and let simmer in pot with water. Fry bacon until crisp, drain and set aside. In the bacon fat, cook onion, celery until nearly done. Pieces should be slightly crunchy. Drain and add vegetable and butter to abalone. Simmer very slowly, adding a cup of milk every 5 minutes. Salt and pepper to taste. Add cornstarch if thicker chowder is desired. Allow pot to simmer for an additional 15 minutes. Add corn if desired.
Posted to KitMailbox Digest by ehgf@... (Ellen) on Jan 4, 1998