Seafood Chowder II

Recipe Ingredients

4		Bacon
1/2 cup	31g / 1.1oz	Onion in 1/4" dice
1/2 cup	55g / 1.9oz	Carrot in 1/4" dice
1/2 cup	55g / 1.9oz	Celery in 1/4" dice
1 lb	454g / 16oz	Small potatoes - peeled, and
		Diced into 1/2" cubes
1 cup	237ml	Water
		Salt - to taste
2		Evaporated milk - (12 oz ea)
2 tablespoons	30ml	All-purpose flour
1 cup	160g / 5.6oz	Frozen baby lima beans or green peas - thawed
1 cup	237ml	Whole milk - or more to taste
2 tablespoons	30ml	Tomato paste
1		Skinless salmon fillet - (abt 8 oz) - cut into chunks
8 oz	227g	Frozen shelled tiny shrimp - thawed
		Freshly-ground black pepper - to taste

Recipe Instructions

Cook bacon until crisp in large, wide saucepan. Remove to paper towel to drain. Cut into small pieces; set aside. Reserve 1 tablespoon bacon fat in pan; discard remaining fat.

Add onion, carrot and celery to saucepan; cook, stirring, until golden, about 5 minutes. Add potatoes, water and 1/2 teaspoon salt. Bring to a boil. Cover; cook over low heat until potatoes are almost tender, about 10 minutes.

Whisk evaporated milk and flour until blended. Add to vegetables; bring to a boil. Reduce heat to low and cook, stirring, until thickened, about 10 minutes. Add lima beans, milk and tomato paste. Heat to a simmer, stirring to dissolve tomato paste.

Add salmon and cook, covered, over low heat 5 minutes. Do not boil. (Be careful; thickened milk may scorch on bottom on pan.) Stir in shrimp and cook, stirring gently, until heated through, about 3 minutes. Add generous grinding of black pepper and salt to taste. Thin with additional milk, if desired.

Ladle into large, deep soup bowls. Top each with bacon, distributing evenly. Serve at once.

This recipe yields 4 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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