| 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.
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