Panfish Chowder

Name: Panfish Chowder
Ingredients: 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,; crappie), cut into 1-inch chunks; 1 cup Half and Half

14 ingredients

7 steps

Ingredients

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,
crappie), cut into 1-inch chunks
1 cup Half and Half

Directions

1

In a 3-quart saucepan, cook the bacon until crisp.
2

Remove bacon, and setaside; discard all but 2 tablespoons of drippings.
3

Saute onion and celery in drippings until tender.
4

Add the next 8 ingredients.
5

Simmer until vegetables are tender, about 30 minutes.
6

Add fish and bacon; simmer for 5 minutes, or just until fish flakes with a fork.
7

Add cream, and heat through.