| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Sliced abalone; pounded |
| 2 |
c |
Water |
| 6 |
sl |
Bacon |
| 1 |
|
Log chopped onion |
| 6 |
|
Chopped celery sticks |
| 4 |
c |
Cubed potatoes |
| 4 |
c |
Milk |
| 1/2 |
|
Cube butter |
| 1 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 1 |
ts |
Cornstarch |
INSTRUCTIONS
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@primenet.com (Ellen) on Jan 4, 1998
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