Recipe - Panfish Chowder

Jolly mdfd30e
6 sl Bacon; cut into 1inch
2/3 cup Onion; chopped
One half cup Celery; chopped
3 md Potatoes; peeled and
Cubed
2 cup Water
One half cup Carrots; chopped
2 tablespoon Fresh parsley; minced
1 tablespoon Lemon juice
One half teaspoon Dill weed
One fourth teaspoon Garlic salt
1/8 teaspoon Pepper
1 pound Panfish fillets; perch;
sunfish, or crappie,
Cut into 1inch chunks
1 cup Half&half cream

In a 3quart saucepan, cook the bacon until crisp. Remove bacon, and set
aside; discard all but 2 tablespoons of drippings. Saute onion and celery
in drippings until tender. Add the next 8 ingredients. Simmer 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. Source. Taste Of Home magazine, Aug/Sept '95.

Here's a rich chowder...with big chunks of fish, potatoes and bacon in a
tempting creamy broth. Wis/Gramma, 07/28/95.

Submitted to RecipeLu List by Ruth pookypook@aol.com by PookyPook
PookyPook@aol.com on Jan 24, 1998.

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