Salmon chowder
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Salmon fillets |
| 4 | slices | Bacon |
| ¾ | cup | Onion; chopped |
| ½ | cup | Celery; chopped with leaves |
| 2 | cups | Water |
| 1 | cup | Potatoes; raw diced |
| ½ | cup | Carrot; diced |
| 16 | ounces | Can tomatoes |
| ⅓ | cup | Tomato sauce |
| 1 | teaspoon | Worcestershire sauce |
| ⅛ | teaspoon | Thyme; dried |
| ⅛ | teaspoon | Marjoram; dried |
| Pepper, cayenne, garlic powder to taste | ||
| 1 | tablespoon | Parsley; minced, fresh |
Directions
Remove bones and skin from fish; cut fish into 1-inch pieces. Cut bacon into ½-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