Panfish Chowder

Name: Panfish Chowder
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 6 bacon strips, cut into 1-inch pieces; 118 milliliters chopped carrots; 118 milliliters chopped celery; 454 grams panfish fillets (perch, sunfish or crappie), cut into 1-inch chunks; 1 teaspoons dill weed; 2 Tbsps minced fresh parsley; 0 teaspoons garlic salt; 237 milliliters half-and-half cream; 1 Tbsp lemon juice; 158 milliliters chopped onion; 0 teaspoons pepper; 3 mediums potatoes, peeled and cubed; 473 milliliters water

If you want to add more gluten free and whole 30 recipes to your collection, Panfish Chowder might be a recipe you should try. This main course has 302 calories, 20g of protein, and 14g of fat per serving. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires potatoes, pepper, lemon juice, and panfish fillets. From preparation to the plate, this recipe takes approximately 1 hour. Crisp Cajun Panfish, Pat's Southern-Fried Panfish, and Corn Chowder are very similar to this recipe.

Instructions

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.

Ingredients you will need

Bacon

Equipment you will use

Slotted Spoon

Paper Towels

Sauce Pan

Saute onion and celery in reserved drippings until tender.

Ingredients you will need

Celery

Onion

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.

Ingredients you will need

Lemon Juice

Seasoning

Vegetable

Potato

Carrot

Parsley

Water

Add fish and bacon; simmer for 5 minutes or just until fish flakes with a fork.

Ingredients you will need

Bacon

Fish

Add cream and heat through.

Ingredients you will need

Cream

Equipment

Slotted Spoon

Paper Towels

Sauce Pan

Ingredients

Servings:

bacon strips, cut into 1-inch pieces 118milliliters

chopped carrots 118milliliters

chopped celery 454grams

panfish fillets (perch, sunfish or crappie), cut into 1-inch chunks 1teaspoons

dill weed 2Tbsps

minced fresh parsley 0teaspoons

garlic salt 237milliliters

half-and-half cream 1Tbsp

lemon juice 158milliliters

chopped onion 0teaspoons

pepper 3mediums

potatoes, peeled and cubed 473milliliters

water

Recommended wine: Chardonnay, Sauvignon Blanc, Riesling

Chowder works really well with Chardonnay, Sauvignon Blanc, and Riesling. Chowder can benefit from a crisp white to cut through the rich, creamy broth - or you can go big or go home with a rich, buttery chardonnay. The Sterling Heritage Collection Napa Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

Sterling Heritage Collection Napa Chardonnay

Balanced and complex, the Napa Valley Chardonnay layers fruit from several vineyards in the AVA, marrying the lush, bold ripeness of mid-valley with the richness and depth of Carneros. Bright, golden fruit opens the nose, rounded with notes of honey, caramel, baking spice and toast. A bold entry of lemons and ripe apple develops weight and viscosity as it evolves through the mouth. The barrel contribution leaves an almost-sweet almond impression across the finish.