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Panfish Chowder

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Submitted by dar

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

YIELD

4 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

6 6
SLICES SLICES BACON
cut into 1-inch pieces
158
CUP ML ONIONS
chopped
½ 118
CUP ML CELERY
chopped
3 3
MEDIUM MEDIUM POTATOES
peeled and cubed
2 473
CUPS ML WATER
½ 118
CUP ML CARROTS
chopped
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, minced
1 15
TABLESPOON ML LEMON JUICE
½ 2.5
TEASPOON ML DILL WEED
¼ 1.3
TEASPOON ML GARLIC SALT
0.6
TEASPOON ML BLACK PEPPER
1 453.6
POUND G FISH FILLETS
perch, sunfish or crappie, cut into 1 inch chunks

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 491g (17.3 oz)
Amount per Serving
Calories 404 31% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 113mg 38%
Sodium 456mg 19%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 14%
Sugars g
Protein 73g
Vitamin A 63% Vitamin C 28%
Calcium 12% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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