*  Exported from  MasterCook  *

                             Panfish Chowder

Recipe By     : Taste of Home magazine, Aug/Sep 1995
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups                            Fish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      sl            Bacon -- diced 1"
     2/3  c             Onion -- chopped
     1/2  c             Celery -- chopped
   3      md            Potatoes -- peeled, cubed
   2      c             Water
     1/2  c             Carrots -- chopped
   2      tb            Fresh parsley -- minced
   1      tb            Lemon juice
     1/2  ts            Dill weed
     1/4  ts            Garlic salt
     1/8  ts            Pepper
   1      lb            Panfish fillets, perch, sunfish,
                        - or crappie --
                        - cut into 1" chunks
   1      c             Half-&-half cream

In a 3 qt saucepan, cook the bacon until crisp.

Remove bacon, and set aside; discard all but 2 tb drippings. Saute
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.

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

Posted by: Wis/Gramma, Jul 28, 1995
Posted by: Jolly (MDFD30E)


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