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Panfish Chowder |
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Serves: 4 Print this RecipeWith my husband being an avid hunter and fisherman, I can never have enough new fish and wild game recipes. We especially enjoy this rich chowder. It's a hearty dish with big chunks of fish, potatoes and bacon in a tempting creamy broth. Cyndi Fliss Bevent, Wisconsin 6 strips bacon, cut into 1-inch pieces 2/3 cup chopped onions 1/2 cup chopped celery 3 medium potatoes, peeled and cubed 2 cups water 1/2 cup chopped carrots 2 tablespoons minced fresh parsley 1 tablespoon lemon juice 1/2 teaspoon dill weed 1/4 teaspoon garlic salt 1/8 teaspoon pepper 1 pound panfish fillets (perch, sunfish or crappie), cut into 1-inch chunks 1 cup half and half cream In a 3-qt. saucepan, cook the bacon until crisp. Remove bacon and set aside; discard all but 2 tablespoons of drippings. Sauté onion and celery in drippings until tender. Add the next eight 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. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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