6 slices bacon -- cut into 1-inch
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 tablespoons Fresh parsley -- minced
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
cut into 1-inch chunks
1 cup Half-&-Half cream
In a 3-quart 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.
Here's a rich chowder...with big chunks of fish,
potatoes and bacon in a tempting creamy broth.