OkieFish Crowder

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 Crappie or Perch Crowder


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 crappie,

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.


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