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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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With my husband being an avid hunter and fisherman, I can never have enough new fish and wild game recipes. We especially enjoy this rich chowder. It's a hearty dish with big chunks of fish, potatoes and bacon in a tempting creamy broth. -Cyndi Fliss, Bevent, Wisconsin 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. Yield: 4-6 servings.
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