Panfish Chowder



4 servings



6 slices bacon, cut in 1-inch pieces
2/3 cup chopped onion
1/2 cup chopped celery
3 md. potatoes, peeled and cubed
2 cups water
1/2 cup chopped carrots
2 tbsp. minced fresh parsley
1 tbsp. lemon juice
1/2 tsp. dill weed
1/4 tsp. garlic salt
1/8 tsp. pepper
1 lb. panfish fillets (perch, sunfish, or
crappie), cut into 1-inch chunks
1 cup Half and Half


In a 3-quart saucepan, cook the bacon until crisp. Remove bacon, and setaside; discard all but 2 tablespoons of drippings. Sauté 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.

Author's Comments

Here's a rich chowder... with big chunks of fish, potatoes and bacon in a tempting creamy broth.

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