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Wisconsin Fish Chowder
2 to 4 slices bacon, in 1 inch pieces
1 1/2 cups potatoes, peeled & diced
1/3 cup onion, diced
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup water
1 lb. Pike or Perch
3 cups milk
1 Tbsp. fresh parsley, chopped
Fry the bacon until golden brown. Add the potatoes, onions, salt, pepper and water. Cover and cook over moderate heat 5 to 10 minutes. Add the boned and cut up fish. Cover and continue cooking until potatoes are done, about 10 to 12 minutes. Add the milk and heat through. Add the parsley.