Carp Chowder
Soups • American
Description
Carp Chowder
Ingredients
- Bacon 5 oz
- Canned Corn 0 oz
- Onion 1 head
- Potato 4 pieces
- Thyme ½ spoons
- Passata Tomato Sauce 15 oz
- Salt 1 tablespoon
- Ground Black Pepper 1 tablespoon
- Worcestershire Sauce 1 tablespoon
- Lemon 1 piece
- Canned Mushroom Soup 15 fl oz
Step-by-Step Guide
Step 1
Drain the carp in a colander (reserve the liquid). Remove the large and small bones. Break the carp into small pieces and set aside.
Step 2
In a large cast-iron skillet, sauté the chopped bacon slices until golden brown, then transfer them to a plate. Add the chopped onion and diced potatoes and sauté until the onion is soft.
Step 3
Add tomato paste, the liquid from the carp, a cup of water, thyme, salt, and pepper. Bring to a boil, then stir in the juice of one lemon and Worcestershire sauce, followed by the mushroom soup. Mix well, add pieces of carp, and serve hot.
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