Panfish Chowder

Prep Time :20 minutes  Cook time :40 minutes Make 6 servings
6                   strips bacon , 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

1)        In a large saucepan , cook the bacon over medium hear  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  .
2)        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 folk . Add cream  and heat through . (do not boil).

My large family is avid fishermen and /or fisherwomen  . We especially enjoy  this chowder . It's a hearty dish  , with big chunks of fish , potatoes and bacon in a tempting creamy broth .