Panfish Chowder


4 slices bacon
1/2 cup chopped onion
1/2 cup diced carrots
1/2 cup chopped celery
1 lb yellow perch (or other fish) cut in 1 inch chunks
1 can 15.4 oz cooked potatoes, diced
1 cup water
salt and pepper to taste
1 cup milk~regular or 2%
1 15.4 oz can creamed corn


Cook bacon and reserve two tablespoons of bacon drippings.
Place bacon drippings in large pan that has a cover.
Add onion, carrot and celery to pan and cook about 5 minutes, stirring constantly.
Stir in fish, potatoes, water, salt and pepper.
Bring to a boil, reduce heat, and simmer covered about 10 minutes.
Blend in milk and creamed corn.
Stir and without boiling, warm until heated through.
Sprinkle each serving with crumbled bacon.

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