Panfish Chowder

Click here to downloadFor the best flavor, clean and cook your fish within 2 hours after catching it. Cleaning it might not be a problem, but you may not be able to cook it that quickly.

The colder the storage temperature, the longer the fish can be held. If handled and cleaned properly, fish can be refrigerated for 24 hours with little loss of flavor. Fish stored on crushed ice will remain fresh for 2-3 days, but they must be drained often. Super-chilled fish can be kept for up to 7 days.


6 slices bacon,
cut up
3 medium red potatoes (about 1 pound)
2⁄3 cup chopped onion
½ cup chopped
2 cups fish stock*
1 cup sliced fresh mushrooms
½ cup chopped
¼ cup snipped fresh parsley
1 tbsp. fresh lemon or lime juice
1 tsp.salt
½ tsp. dried dill weed
1⁄8 tsp. dried fennel seed
1⁄8 tsp. garlic salt
1⁄8 tsp. pepper
1 cup half-and-half
1½ cups cut-up cooked panfish
(about 1½-inch pieces)


Directions: In 3-quart saucepan, cook bacon over medium-high heat, stirring occasionally, until crisp. Remove with slotted spoon; set aside. Peel potatoes and cut into three-quarter inch cubes; set aside.

Cook and stir onion and celery in bacon fat over medium-high heat until tender, about 5 minutes. Add bacon, potato cubes, fish stock, mushrooms, carrot, parsley, lemon juice, salt, dillweed, fennel seed, garlic salt and pepper. Heat to boiling. Reduce heat. Cover and simmer until vegetables are tender, 15 to 20 minutes. Blend in half-and-half. Gently stir in fish pieces. Skim fat, if desired.

*Or, substitute 2 cups water and 2 teaspoons instant chicken bouillon granules; omit the 1 teaspoon salt.

Categories: Featured, Fish, Recipes

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