Panfish Chowder

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Submitted by Karen Crain of Cortland, Ohio

Ingredients:

  • 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

Directions:

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

Enjoy!!

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