Chowder recipe

Here are a couple recipes

Judy’s Abalone Chowder

abalone- 1, sliced and pounded, cut into small pieces (or ground up in a grinder or food processor) sauteed lightly. (any 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

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.

Roll-e-One (Margie’s interpretation of Gary’s version)

Blue Cheese/Gorgonzola

Slice the abalone thin and pound ‘til tenderized.
Pre-fry the bacon, leaving still soft enough to roll.
Take a slice of abalone and put a dollop of cheese at one side and roll up.
Roll bacon around ab/cheese roll and skewer ends with toothpicks.
Place on hot grill, turning as necessary until bacon is crispy and cheese is melty hot.
(Can be served alone or with sweet relish dip, as you see fit.)

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