Panfish chowder
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Jolly mdfd30e- | ||
| 6 | slices | Bacon; cut into 1-inch |
| ⅔ | cup | Onion; chopped |
| ½ | cup | Celery; chopped |
| 3 | mediums | Potatoes; peeled and |
| Cubed | ||
| 2 | cups | Water |
| ½ | cup | Carrots; chopped |
| 2 | tablespoons | Fresh parsley; minced |
| 1 | tablespoon | Lemon juice |
| ½ | teaspoon | Dill weed |
| ¼ | teaspoon | Garlic salt |
| ⅛ | teaspoon | Pepper |
| 1 | pounds | Panfish fillets; perch; sunfish, or crappie, |
| Cut into 1-inch chunks | ||
| 1 | cup | Half-&-half cream |
Directions
In a 3-quart saucepan, cook the bacon until crisp. Remove bacon, and set aside; discard all but 2 tablespoons of drippings. Saute onion and celery in drippings until tender. Add the next 8 ingredients. Simmer until vegetables are tender, about 30 minutes. Add fish and bacon; simmer for 5 minutes, or JUST until fish flakes with a fork. Add cream, and heat through. Source. Taste Of Home magazine, Aug/Sept '95.
Here's a rich chowder...with big chunks of fish, potatoes and bacon in a tempting creamy broth. Wis/Gramma, 07/28/95.
Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.
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