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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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My grandpa and his brother (they're twins) love to fish, shares 11-year-old Jasmina Kocurek, Palacios, Texas. For years, they've made this colorful chowder. It's so good that when I entered it in our 4-H Food Show, I received a top award. Ingredients:
4 bacon strips |
1 cup chopped onion |
1 teaspoon dried thyme |
5 cups water |
3 cups diced peeled potatoes |
1-1/2 cups coarsely chopped carrots |
1/2 cup chopped celery |
2 teaspoons salt |
1/8 to 1/4 teaspoon pepper |
1 can (28 ounces) diced tomatoes, undrained |
1 tablespoon dried parsley flakes |
1-1/2 cups cubed cooked fish |
Directions:
1. In a Dutch oven, over medium heat, cook bacon until crisp. Drain, reserving 1 teaspoon drippings. Crumble bacon and set aside. Saute onion and thyme in reserved drippings.
2. Add the water, potatoes, carrots, celery, salt and pepper. Cover and simmer for 20-25 minutes or until vegetables are tender.
3. Add tomatoes, parsley and bacon; cook for 10 minutes. Add fish; heat through. Yield: 12 servings (about 3 quarts).
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