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| | | Yellow Perch Chowder | Favorite of Gary & Lin Corrigan - Lakeside, Ohio
| | Course: | Soup | | Servings: | 4-6 | |
Ingredients & Instructions:
6 slices of bacon cut up
3 medium red potatoes
2/3 cup chopped onion
½ cup chopped celery
2 cups fish stock
1 cup sliced fresh mushrooms
½ cup chopped carrot
¼ cup snipped fresh parsley
1 tablespoon fresh lemon or lime juice
1 teaspoon salt
½ teaspoon dried dillweed
1/8 teaspoon dried fennel seed
1/8 teaspoon garlic salt
1/8 teaspoon pepper
1 cup half and half
1 ½ cut-up cooked perch fillet
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 ¾ inch cubes. 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. Blend in half and half. Gently stir in perch.
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