Judy’s Abalone Chowder
Ingredients:
abalone- 1, sliced and pounded, cut into small pieces (or ground up in a grinder or food processor) sauteed lightly. (Extra sauteed abalone can be frozen for later use)
water- 1 to 2 cups
carrots- 1 cup chopped
potatoes- 2 cups, 1/2” cubed
celery- 1/2 cup, chopped
bell pepper- 1/4 cup, chopped
mushrooms- 1/2 cup, sliced
onions- 1/4 cup, sliced or chopped
cream of mushroom soup- 1 can
milk- 1 cup (add more as necessary)
sherry- 1/4 cup
Italian seasoning- 1 tablespoon
Worcestershire sauce- dash
Tabasco sauce- dash
salt and pepper to taste
bacon- 6 slices, cooked and crumbled
Preparation:
Boil all vegetables until tender in enough water to cover. Lower temperature to medium to stop boil. Add soup, milk, sherry, worcestershire sauce, tabasco, salt and pepper. Bring to a simmer, do not boil. Add abalone and bacon. Cook for 2 minutes. Serve immediately.
This can be made ahead of time and frozen for later use. You don’t have to use all of the vegetables. This is a good recipe to use up left over fried abalone.
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