Panfish chowder

4 servings

Ingredients

Quantity Ingredient
Jolly mdfd30e-
6 slices Bacon; cut into 1-inch
⅔ cup Onion; chopped
½ cup Celery; chopped
3 mediums Potatoes; peeled and
Cubed
2 cups Water
½ cup Carrots; chopped
2 tablespoons Fresh parsley; minced
1 tablespoon Lemon juice
½ teaspoon Dill weed
¼ teaspoon Garlic salt
⅛ teaspoon Pepper
1 pounds Panfish fillets; perch; sunfish, or crappie,
Cut into 1-inch chunks
1 cup Half-&-half cream

Directions

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@...> by PookyPook <PookyPook@...> on Jan 24, 1998.

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