Panfish Chowder
Here's a rich chowder with big chunks of fish, potatoes and bacon in a tempting creamy broth.
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
bacon
cut into 1-inch pieces |
|
| ⅔ | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| 3 | medium |
potatoes
peeled and cubed |
|
| 2 | cups |
water
|
|
| ½ | cup |
carrots
chopped |
|
| 2 | tablespoons |
parsley leaves
fresh, minced |
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | teaspoon |
dill weed
|
|
| ¼ | teaspoon |
garlic salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | pound |
fish fillets
perch, sunfish or crappie, cut into 1 inch chunks |
|
| 1 | cup |
light cream (half&half)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
bacon
cut into 1-inch pieces |
|
| 158 | ml |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 3 | medium |
potatoes
peeled and cubed |
|
| 473 | ml |
water
|
|
| 118 | ml |
carrots
chopped |
|
| 3E+1 | ml |
parsley leaves
fresh, minced |
|
| 15 | ml |
lemon juice
|
|
| 2.5 | ml |
dill weed
|
|
| 1.3 | ml |
garlic salt
|
|
| 0.6 | ml |
black pepper
|
|
| 453.6 | g |
fish fillets
perch, sunfish or crappie, cut into 1 inch chunks |
|
| 237 | ml |
light cream (half&half)
|
|
Directions
In a 3-quart 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 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.
