| 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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