Carp Chowder
4 servings
30 minutes
Carp chowder is a unique dish of American cuisine that combines the rich flavor of smoked bacon, tender carp, and aromatic spices. Traditionally a thick and hearty fish soup, chowder originated in the coastal regions of New England where seafood was a primary food source. This version uses canned carp, giving the dish a rich fish flavor harmoniously complemented by tomato paste and Worcestershire sauce. Potatoes and onions add softness and texture to the chowder, while thyme adds a refined spiciness. Served hot, best with crusty bread or crackers.
1
Discuss the carp in a colander (retain the liquid). Remove large and small bones. Break the carp into small pieces and set aside.
- Canned carp: 1 g
2
In a large cast-iron skillet, fry the chopped bacon slices until golden brown, then transfer to a plate. Add the chopped onion and diced potatoes and sauté until the onion is soft.
- Bacon: 110 g
- Onion: 1 head
- Potato: 4 pieces
3
Add tomato paste, liquid from the carp, a glass of water, throw in thyme, salt, and pepper. Bring to a boil, pour in the juice of one lemon and Worcestershire sauce, add mushroom soup. Stir, add pieces of carp, and serve hot.
- Tomato paste: 400 g
- Canned carp: 1 g
- Thyme: 0.5 teaspoon
- Salt: 1 teaspoon
- Ground black pepper: 1 teaspoon
- Lemon: 1 piece
- Worcestershire sauce: 1 tablespoon
- Canned condensed mushroom soup: 400 ml
