Best 2 Panfish Chowder Recipes

Panfish chowder is a hearty and flavorful soup that is perfect for a cold winter day. It is made with a variety of panfish, such as bluegill, perch, and crappie, as well as vegetables, potatoes, and a creamy broth. The chowder is typically seasoned with herbs and spices, such as dill, thyme, and paprika. It can be served with a variety of sides, such as crackers, bread, or salad.

The article linked in your prompt contains three different recipes for panfish chowder:

* A classic panfish chowder recipe that uses a combination of bluegill, perch, and crappie.
* A smoked panfish chowder recipe that uses smoked panfish instead of fresh fish.
* A panfish chowder with corn and potatoes recipe that includes sweet corn and potatoes in addition to the fish and vegetables.

Each of these recipes is unique and delicious in its own way. The classic panfish chowder is a hearty and flavorful soup that is perfect for a cold winter day. The smoked panfish chowder has a rich and smoky flavor that is sure to please even the most discerning palate. The panfish chowder with corn and potatoes is a lighter and brighter soup that is perfect for a summer meal.

Here are our top 2 tried and tested recipes!

PANFISH CHOWDER

Panfish Chowder image

With my husband being an avid hunter and fisherman, I can never have enough new fish and wild game recipes. We especially enjoy this rich chowder. It's a hearty dish with big chunks of fish, potatoes and bacon in a tempting creamy broth. -Cyndi Fliss, Bevent, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 6 servings.

Number Of Ingredients 13

Ingredients

6 bacon strips, cut into 1-inch pieces
2/3 cup chopped onion
1/2 cup chopped celery
3 medium potatoes, peeled and cubed
2 cups water
1/2 cup chopped carrots
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dill weed
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 pound panfish fillets (perch, sunfish or crappie), cut into 1-inch chunks
1 cup half-and-half cream

Steps:

In a 3-qt. saucepan, cook the bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 2 tablespoons drippings. Saute onion and celery in reserved drippings until tender., Add the potatoes, water, carrots, parsley, lemon juice and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 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.

Nutrition Facts : Calories 325 calories, Fat 18g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 324mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.

PANFISH CHOWDER

Panfish Chowder image

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.

Provided by Bob Wakeman

Categories Other Main Dishes

Time 1h5m

Number Of Ingredients 14

Ingredients

12-16 slice bacon
1 1/2 c onions,diced
1 c celery,diced
1 c diced carrots
6 medium potatoes,peeled & cubed
16 oz mushrooms,your choice,sliced
1 1/2 Tbsp lemon juice
3 Tbsp parsley,freshchopped
1 1/2 Tbsp ginger,minced
4 clove garlic,minced
1/2 tsp salt and pepper
2 c half and half cream
2 lb panfish fillets,cut into 1
3 c water

Steps:

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.

Tips:

Use a variety of panfish. This will give your chowder a more complex flavor. Some good options include crappie, bluegill, and yellow perch.
Don't overcook the fish. Fish is very delicate and can easily become tough and dry. Cook it just until it is opaque and flakes easily with a fork.
Use a good quality fish stock. This will make a big difference in the flavor of your chowder. You can either make your own fish stock or use a store-bought brand.
Add vegetables that are in season. This will give your chowder a fresh, vibrant flavor. Some good options include corn, potatoes, carrots, and celery.
Don't be afraid to experiment. There are many different ways to make panfish chowder. Feel free to add your own favorite ingredients or adjust the seasonings to your taste.

Conclusion:

Panfish chowder is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover panfish. With a few simple ingredients and a little bit of time, you can easily make a pot of panfish chowder that your family and friends will love. So next time you have some panfish on hand, give this recipe a try!