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LOCATION: Recipes >> Soups >> Fish Chowder 10

Print this Recipe    Fish Chowder 10

Tampa Fish Chowder
Yield: 6 servings

1 lb fish fillets (snapper or grouper)
1/2 cup boned and diced cooked chicken (skinless)
2 slices bacon
1 cup diced potatoes
2/3 cup chopped onion
1 clove garlic minced
1/4 cup diced carrots
1 Tbsp diced celery
juice of 1 Lemon
1 tsp salt
1/4 tsp black pepper
1/8 tsp paprika
1/4 tsp ground dill
2 cups half & half
2 cups hot water
1/4 tsp ground cumin
1/4 tsp ground ginger
2 Tbsp dry white wine (optional)

Fry bacon and remove from pan. Add onions and garlic to drippings.
Saute until tender but not browned. Add the water, potatoes, carrots,
celery, and paprika. Cook until the potatoes are almost done. Cut
fish into 1 inch squares. Add seasonings and fish at the same time.
Cook until fish becomes flaky. Pour in the Half & Half and stir
well.

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