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    • Panfish Chowder

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Seafood, Dairy Tasteofhome 4 servings

    INGREDIENTS

    Jolly mdfd30e-
    6 sl Bacon; cut into 1-inch
    2/3 c Onion; chopped
    1/2 c Celery; chopped
    3 md Potatoes; peeled and
    Cubed
    2 c Water
    1/2 c Carrots; chopped
    2 tb Fresh parsley; minced
    1 tb Lemon juice
    1/2 ts Dill weed
    1/4 ts Garlic salt
    1/8 ts Pepper
    1 lb Panfish fillets; perch; sunfish, or crappie,
    Cut into 1-inch chunks
    1 c Half-&-half cream

    INSTRUCTIONS

    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@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
Converted by MM_Buster v2.0l.

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