Panfish Chowder Recipe

5 2 2
Panfish Chowder Recipe
Panfish Chowder Recipe photo by Taste of Home
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Panfish Chowder Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min.

Ingredients

  • 6 Jones Dairy Farm Dry-Aged 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.
Originally published as Panfish Chowder in Taste of Home August/September 1995, p33

Nutritional Facts

1 cup: 325 calories, 18g fat (8g saturated fat), 103mg cholesterol, 324mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 20g protein.

  • 6 Jones Dairy Farm Dry-Aged 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
  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.
Originally published as Panfish Chowder in Taste of Home August/September 1995, p33

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Reviews forPanfish Chowder

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MY REVIEW
TrueOutdoorAddictions User ID: 7638914 1606
Reviewed Jan. 28, 2014

"Love this recipe! I have been using it for many yeas now. Everyone that tastes it is surprised at how delisious it is! Adding an assortment of recipes to the mix of wild game and fish keeps each meal exiting and tasty. I personally like my chowder a little thicker so I take some instant potatoes and add it to the mix towards the end to thicken it up!"

MY REVIEW
busy mom of four User ID: 5626260 5141
Reviewed Nov. 23, 2010

"I have been making this recipe for over 7 years. It is so hearty and tasty. I usually add a few more bacon strips and have used heavy cream before."

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