Best Panfish Chowder Recipes

PANFISH CHOWDER

Panfish Chowder image

With my husband being an avid hunter and fisherman, I can never have enough new fish and wild game recipes. We especially enjoy this rich chowder. It's a hearty dish with big chunks of fish, potatoes and bacon in a tempting creamy broth. -Cyndi Fliss, Bevent, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 6 servings.

Number Of Ingredients 13

Ingredients

6 bacon strips, cut into 1-inch pieces
2/3 cup chopped onion
1/2 cup chopped celery
3 medium potatoes, peeled and cubed
2 cups water
1/2 cup chopped carrots
2 tablespoons minced fresh parsley
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-and-half cream

Steps:

In a 3-qt. saucepan, cook the bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 2 tablespoons drippings. Saute onion and celery in reserved drippings until tender., Add the potatoes, water, carrots, parsley, lemon juice and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 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.

Nutrition Facts : Calories 325 calories, Fat 18g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 324mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.

PANFISH CHOWDER

Panfish Chowder image

Found this recipe in Tasted-of Home. Canged things. I made it so I can make this in my cast iron dutch oven when camping and fishing.

Provided by Bob Wakeman

Categories Other Main Dishes

Time 1h5m

Number Of Ingredients 14

Ingredients

12-16 slice bacon
1 1/2 c onions,diced
1 c celery,diced
1 c diced carrots
6 medium potatoes,peeled & cubed
16 oz mushrooms,your choice,sliced
1 1/2 Tbsp lemon juice
3 Tbsp parsley,freshchopped
1 1/2 Tbsp ginger,minced
4 clove garlic,minced
1/2 tsp salt and pepper
2 c half and half cream
2 lb panfish fillets,cut into 1
3 c water

Steps:

1. You will need 1) a10-12" cast iron skillet. 2) a 14qt deep cast iron dutch oven. In the skillet cook bacon till almost chrisp. remove to a plate with paper towls and let drain.To the bacon drippings add onions,celery,carrots,and garlic. cook for 5-6 min.remove to dutch oven.
2. In the dutch oven over med-low heat,add veggies,potatos,half & half,parsley, ginger, lemon juice,3cups water,and mushrooms. let simmer for 30-45 minutes untill taters and vegetables are tender. Add fish and bacon. simmer another 5-10 minutes. serve hot.

PANFISH CHOWDER

Panfish Chowder image

Number Of Ingredients 13

Ingredients

6 strips bacon, cut into 1-inch pieces
2/3 cup chopped onion
1/2 cup chopped celery
3 medium potatoes, peeled and cubed
2 cups water
1/2 cup chopped carrot
2 tablespoons minced fresh parsley
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 and half cream

Steps:

In a 3-qt. saucepan, cook the bacon until crisp. Remove bacon and set aside discard all but 2 tablespoons of drippings. Sauté onion and celery in drippings until tender. Add the next eight 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.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves