Best 2 Panfish Chowder Recipes

Panfish chowder, a dish that has been enjoyed for centuries, is a hearty and flavorful soup made from a variety of panfish species, such as bluegill, perch, and crappie. This versatile dish can be easily customized to suit your personal preferences, making it a perfect choice for any seafood lover. Whether you prefer a creamy or a broth-based chowder, or if you want to add vegetables, herbs, or spices to give it a unique flavor, this article will provide you with all the information you need to create the perfect panfish chowder for your next meal.

Let's cook with our 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 the freshest fish possible. Fresh panfish will have a mild, sweet flavor that is perfect for chowder.
Don't overcook the fish. Panfish is a delicate fish that can easily be overcooked. Cook the fish just until it is opaque and flakes easily with a fork.
Use a variety of vegetables. Vegetables add flavor, texture, and nutrients to chowder. Use a variety of vegetables, such as potatoes, carrots, celery, and onions.
Use a flavorful broth. The broth is the base of the chowder, so it's important to use a flavorful broth. You can use a fish broth, a vegetable broth, or a combination of the two.
Season the chowder to taste. Add salt, pepper, and other seasonings to taste. You can also add a splash of lemon juice or a dollop of sour cream for extra flavor.

Conclusion:

Panfish chowder is a delicious and easy-to-make soup that is perfect for a cold day. It's also a great way to use up leftover panfish. So next time you're looking for a quick and easy meal, give panfish chowder a try.