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Panfish Chowder Recipe
Serves 4
Here's a rich chowder... with big chunks of fish, potatoes and bacon in a tempting creamy broth.
Ingredients: 6 slices bacon, cut into 1-inch strips
2/3 cup onion, chopped
1/2 cup celery, chopped
3 medium potatoes, peeled and cubed
2 cups water
1/2 cup carrots, chopped
2 tbsp fresh parsley, minced
1 tbsp lemon juice
1/2 tsp dill weed
1/4 tsp garlic salt
1/8 tsp pepper
1 lb panfish fillets, perch, sunfish, or crappie, cut into 1-inch chunks
1 cup half-and-half cream
Instructions: 1. In a 3-quart saucepan, cook the bacon until crisp.
2. Remove bacon, and set aside; discard all but 2 tablespoons of drippings.
3. Saute onion and celery in drippings until tender.
4. Add the next 8 ingredients.
5. Simmer until vegetables are tender, about 30 minutes.
6. Add fish and bacon; simmer for 5 minutes, or JUST until fish flakes with a fork.
7. Add cream, and heat through.
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