"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."
- 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
- 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.
- Add the water, potatoes, carrots, celery, salt and pepper. Cover and simmer for 20-25 minutes or until vegetables are tender.
- Add tomatoes, parsley and bacon; cook for 10 minutes. Add fish; heat through. Yield: 12 servings (about 3 quarts).
Originally published as Gone Fishin Chowder in Quick Cooking May/June 1999, p42
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