Title: Fish Chowder #2
Categories: Soup Heirloom Fish Salmon
Yield: 1 Servings

2	c	Shredded salmon
1	c	Diced potatoes
1	sm	Onion, chopped
1	c	Cooked tomatoes
2	c	Water
1	tb	Diced bacon or salt pork
1	tb	Butter or butter substitute
		Salt and pepper
2		Bouillon cubes

Brown bacon in hot frying pan. Add onion. Cook until slightly browned. Add potatoes, tomatoes, water, butter, and bouillon cubes. Cover. Simmer until vegetables are tender. Season to taste. Add salmon. Heat thoroughly. Serve at once. 6 servings.

Priscilla Robinson, Jackson, MI.

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