Title: Tampa's Own Fish Chowder*
Categories: Soup Seafood
Yield: 6 Servings
| 1 | lb | Fish fillets (snapper or |
| | | Grouper) |
| 1/2 | c | Boned and diced cooked |
| | | Chicken (skinles) |
| 2 | | Slices of bacon |
| 1 | c | Diced potatos |
| 2/3 | c | Chopped onion |
| 1 | cl | Garlic minced |
| 1/4 | c | Diced carrots |
| 1 | tb | Dice celery |
| 1 | | Lemon- juice of |
| 1 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1/8 | ts | Paprika |
| 1/4 | ts | Ground dill |
| 2 | c | Half & Half |
| 2 | c | HOT water(not quite boiling) |
| 1/4 | ts | Ground cumin |
| 1/4 | ts | Ground ginger |
Fry bacon & remove from pan. Add onions & garlic to drippings. Saute'
until tender but not browned. Add the water, potatos, carrots, celery,
and
paprika. Cook until the potatos are almsot done. Cut fish into 1 inch
squares. Add seasonings and fish at the same time. Cook until fish
becomes
flaky. Pour in the Half & Half and stir well.
NOTE*....you may add 2 Tblspns of a dry white wine to this as well.