Ingredients Jump to Instructions ↓

  1. 4 Bacon

  2. 1/2 cup 31g / 1.1oz Onion in

  3. 1/2 cup 55g / 1.9oz Carrot in

  4. 1/2 cup 55g / 1.9oz Celery in

  5. 1/4" dice

  6. 1 lb 454g / 16oz Small potatoes - peeled, and Diced into 1/2" cubes

  7. 1 cup 237ml Water

  8. Salt - to taste

  9. 2 Evaporated milk - (12 oz ea)

  10. 2 tablespoons 30ml All-purpose flour

  11. 1 cup 160g / 5.6oz Frozen baby lima beans or green peas - thawed

  12. 1 cup 237ml Whole milk - or more to taste

  13. 2 tablespoons 30ml Tomato paste

  14. 1 Skinless salmon fillet - (abt 8 oz) - cut into chunks

  15. 8 oz 227g Frozen shelled tiny shrimp - thawed

  16. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Cook bacon until crisp in large, wide saucepan. Remove to paper towel to drain. Cut into small pieces; set aside. Reserve 1 tablespoon bacon fat in pan; discard remaining fat.

  2. Add onion, carrot and celery to saucepan; cook, stirring, until golden, about 5 minutes. Add potatoes, water and 1/2 teaspoon salt. Bring to a boil. Cover; cook over low heat until potatoes are almost tender, about 10 minutes.

  3. Whisk evaporated milk and flour until blended. Add to vegetables; bring to a boil. Reduce heat to low and cook, stirring, until thickened, about 10 minutes. Add lima beans, milk and tomato paste. Heat to a simmer, stirring to dissolve tomato paste.

  4. Add salmon and cook, covered, over low heat 5 minutes. Do not boil. (Be careful; thickened milk may scorch on bottom on pan.) Stir in shrimp and cook, stirring gently, until heated through, about 3 minutes. Add generous grinding of black pepper and salt to taste. Thin with additional milk, if desired.

  5. Ladle into large, deep soup bowls. Top each with bacon, distributing evenly. Serve at once.

  6. This recipe yields 4 servings.


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