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Panfish Chowder

6 sl Bacon; cut into 1-inch
2/3 c Onion; chopped
1/2 c Celery; chopped
3 md Potatoes; peeled and cubed
2 c Water
1/2 c Carrots; chopped
2 tb Fresh parsley; minced
1 tb Lemon juice
1/2 ts Dill weed
1/4 ts Garlic salt
1/8 ts Pepper
1 lb Panfish fillets; perch; sunfish, or crappie, cut into 1-inch chunks
1 c Half-&-half cream

In a 3-quart saucepan, cook the bacon until crisp. Remove bacon, and set aside; discard all but 2 tablespoons of drippings. Saute onion and celery in drippings until tender. Add the next 8 ingredients. Simmer until vegetables are tender, about 30 minutes. Add fish and bacon; simmer for 5 minutes, or JUST until fish flakes with a fork. Add cream, and heat through.

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