Perch Chowder


4 slices bacon
½ cup chopped onion
½ cup diced carrots
½ cup chopped celery
Juice from half a lemon
1 lbs perch (or other fish)
1 can cooked potatoes, diced
1 cup water
Salt and pepper
1 cup milk
1 can creamed corn


Cook the bacon and reserve two tablespoons of bacon drippings. Place the drippings in a large pan that has a cover. Add onion, carrot, and celery to the pan and cook for about five minutes, stirring. Stir in the fish, potatoes, lemon juice, water, salt and pepper. Bring to a boil, then reduce heat and cover and let simmer for about 10 minutes. Blend in the milk and the corn. Stir and heat – do not boil – until heated through. Sprinkle each serving with the crumbled bacon.


Submitted by  Anna Fuqua

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