Perch Chowder
- 4 slices of bacon
- 1/2 cup chopped sweet onion
- 1/2 cup diced carrots
- 1/2 cup chopped celery
- Freshly squeezed lemon juice (from 1/2 lemon)
- 1 lb. perch filets
- 1 8 oz. can cooked potatoes, diced
- 1 cup water
- Sea salt and freshly ground black pepper
- 1 cup milk
- 1 8 oz. can creamed corn
- 1/4 tsp. dill
- Preparation:
Cook the bacon and reserve two tablespoons of bacon drippings. Place the drippings in a large pan that has a cover. Add onion, carrot, and celery to the pan and cook for about five minutes, stirring. Stir in the fish, potatoes, lemon juice, water, salt and pepper. Bring to a boil. Reduce heat and simmer, covered for about 10 minutes. Blend in the milk and the corn. Stir and heat – do not boil – until heated through. Sprinkle each serving with the crumbled bacon and dill. Makes four servings.
