Tampa's own fish chowder

Yield: 6 Servings

Measure Ingredient
1 pounds Fish fillets (snapper or
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

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

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