Ingredients
| 6 slices | bacon, cut in 1-inch pieces | | 2/3 cup | chopped onion | | 1/2 cup | chopped celery | | 3 | md. potatoes, peeled and cubed | | 2 cups | water | | 1/2 cup | chopped carrots | | 2 tbsp. | minced fresh parsley | | 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 |
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Instructions
In a 3-quart saucepan, cook the bacon until crisp. Remove bacon, and setaside; discard all but 2 tablespoons of drippings. Sauté 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.
Author's Comments
Here's a rich chowder... with big chunks of fish, potatoes and bacon in a tempting creamy broth.
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