Monday, November 5, 2012

Smoked Salmon Chowder

6 strips bacon
4 small white Potatoes
1 onion
Salt and pepper

1 lb Smoked salmon
1 quart Chicken broth
1 pint Crushed tomatoes
1 pint Cream

2 large leaves of Swiss chard, finely chopped

Chop bacon and cook until crispy brown. Remove bacon pieces and about half of bacon grease. Leaving just enough to coat the stock pot. Add chopped potatoes and onion, salt and pepper. Cook until firm but tender. Add chopped smoked salmon. Stir to coat and Cooke about 2 mins. Add chicken broth. Let simmer about 5 mins. Add tomato and let summer 5 mins again. Add cream and turn down hear to low, stirring every few minutes. Add swiss chard. Cooking on very low heat for 10-20 minutes.
Garnish with bacon

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