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Pacific
Chowder
Our friend, Leigh Ann Cogdill, at the
Mediterranean Cafe (2009) in Lexington, S. C. gave us this recipe in April 2008.
- 4 slices bacon, fry
crisp (save some of the "drippings") & crumble the bacon.
- 1/4 cup chopped
onion
- 2 tbsp. chopped
green pepper (Cogdill's variation is to substitute chopped pickled jalapeno slices with seeds
removed...unless you prefer maximum "heat")
- 1 can (10-11 oz)
frozen or canned condensed cream of potato soup
- 2 cups
milk
- dash
salt
- 1 6.5- to 7-ounce
can or bag of tuna
- dash of paprika or
mace (not mandatory)
Cook bacon till crisp; drain and crumble; set
aside. Put 2 tablespoons bacon drippings in saucepan. Add onion and peppers; sauté just until
tender. Add the soup, milk, and salt; heat to boiling. Drain tuna and break into chunks; stir
into soup mixtures with half the crumbled bacon. Heat thoroughly. If desired, then add dash
of paprika and/or mace. Garnish with remaining crumbled bacon. Makes 3-4
servings.
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(posted 2/2/2009; adjusted
7/8/2010)
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