Panfish Chowder

Panfish Chowder

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Bob Wakeman


Found this recipe in Tasted-of Home. Canged things. I made it so I can make this in my cast iron dutch oven when camping and fishing.


★★★★★ 1 vote

20 Min
45 Min


  • 12-16 slice
  • 1 1/2 c
  • 1 c
  • 1 c
    diced carrots
  • 6 medium
    potatoes,peeled & cubed
  • 16 oz
    mushrooms,your choice,sliced
  • 1 1/2 Tbsp
    lemon juice
  • 3 Tbsp
  • 1 1/2 Tbsp
  • 4 clove
  • 1/2 tsp
    salt and pepper
  • 2 c
    half and half cream
  • 2 lb
    panfish fillets,cut into 1
  • 3 c

How to Make Panfish Chowder


  1. You will need 1) a10-12" cast iron skillet. 2) a 14qt deep cast iron dutch oven.
    In the skillet cook bacon till almost chrisp. remove to a plate with paper towls and let drain.To the bacon drippings add onions,celery,carrots,and garlic. cook for 5-6 min.remove to dutch oven.
  2. In the dutch oven over med-low heat,add veggies,potatos,half & half,parsley, ginger, lemon juice,3cups water,and mushrooms. let simmer for 30-45 minutes untill taters and vegetables are tender. Add fish and bacon. simmer another 5-10 minutes. serve hot.

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