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OHIO CLASSICS: FAVORITE BASS RECIPES FROM THE BUCKEYE STATE
Picante Bass Chowder
Steven & Deborah Owens - Middle Bass, Ohio
Course:Soup
Servings:6
Ingredients & Instructions:
2 slices bacon
1 cup peeled cubed red potatoes
½ cup chopped onion
½ cup chopped carrots
½ cup finely chopped zucchini
½ cup chopped celery
½ cup frozen corn
1 ½ lbs. bass fillets, skin removed
2 cups water
1 can whole tomatoes, undrained
½ cup picante sauce
1 tablespoon Worcestershire sauce
¼ teaspoon salt and pepper
Snipped fresh parsley
In 6-quart Dutch oven, cook bacon over medium heat until brown and crisp. Add potatoes, onion, carrot, zucchini, celery and corn. Cook over medium-high heat for 3-5 minutes, or until vegetables are tender-crisp, stirring constantly.
Add remaining ingredients, except parsley. Bring to a boil over medium-high heat. Reduce heat to low. Simmer, uncovered, for 40 minutes, or until potatoes are tender, stirring occasionally.
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