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Panfish Chowder
Panfish Chowder
Serves: 4
If you love fish like I do, You can never have enough new recipes. We especially enjoy this rich chowder. It's a hearty dish with big chunks of fish, vegetables and bacon in a tempting creamy broth.
6 strips bacon, cut into 1-inch pieces
2/3 cup chopped onions
1/2 cup chopped celery
3 medium turnips Peeled and cubed
2 cups water
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 (or white fish), cut into 1-inch chunks
1 cup half and half cream
In a 3-qt. saucepan, cook the bacon until crisp. Remove bacon and set aside; discard all but 2 tablespoons of drippings. Sauté onion and celery in drippings until tender. Add the next eight 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.
ENJOY!
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