Soups >
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Abalone Chowder
4 slices of bacon, diced
6 slices of abalone, pounded thin and diced
1 medium potato and diced
1 medium onion, peeled and minced
1 1/2 cups of hot water
3 cups of milk or 2 cups of milk and 1 cup of light cream, heated
1 tablespoon of butter
Salt and pepper
Cook bacon until golden in a 2 quart saucepan. Drain off all
but 2 tablespoons of bacon fat from pan. Add abalone, potato, and onion.
sauté until golden brown. Add hot water and simmer until abalone and
potato are tender. Add heated milk and butter and blend thoroughly.
Season to taste. Serve very hot. Makes 4 to 6 servings. |
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