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Panfish Chowder

TOTAL TIME: Prep: 20 min. Cook: 40 min. YIELD: 6 servings.
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.

Nutrition Facts

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

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