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Panfish Chowder

 Panfish Chowder
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
4-6 ServingsPrep: 20 min. Cook: 40 min.

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

  • 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.
  • 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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Panfish Chowder (continued)

Nutritional Facts: 1 serving (1 cup) equals 325 calories, 18 g fat (8 g saturated fat), 103 mg cholesterol, 324 mg sodium, 19 g carbohydrate, 2 g fiber, 20 g protein.