Tampa's own fish chowder
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fish fillets (snapper or |
| Grouper) | ||
| ½ | cup | Boned and diced cooked |
| Chicken (skinles) | ||
| 2 | Slices of bacon | |
| 1 | cup | Diced potatos |
| ⅔ | cup | Chopped onion |
| 1 | clove | Garlic minced |
| ¼ | cup | Diced carrots |
| 1 | tablespoon | Dice celery |
| 1 | Lemon- juice of | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| ⅛ | teaspoon | Paprika |
| ¼ | teaspoon | Ground dill |
| 2 | cups | Half & Half |
| 2 | cups | HOT water(not quite boiling) |
| ¼ | teaspoon | Ground cumin |
| ¼ | teaspoon | Ground ginger |
Directions
Fry bacon & remove from pan. Add onions & garlic to drippings. Saute' until tender but not browned. Add the water, potatos, carrots, celery, and
paprika. Cook until the potatos are almsot done. Cut fish into 1 inch squares. Add seasonings and fish at the same time. Cook until fish becomes
flaky. Pour in the Half & Half and stir well.
NOTE*....you may add 2 Tblspns of a dry white wine to this as well.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini