Panfish Chowder

Name: Panfish Chowder
Ingredients: 6 bacon strips, cut into 1-inch pieces; 2/3 cup chopped onion; 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

13 ingredients

2 steps

Ingredients

6 bacon strips, cut into 1-inch pieces
2/3 cup chopped onion
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

Directions

1

In a 3-qt. saucepan, cook the bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 2 tablespoons drippings. Saute onion and celery in reserved drippings until tender.
2

Add the potatoes, water, carrots, parsley, lemon juice and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 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.