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

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