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Tampa's Own Fish Chowder


1 lb Fish fillets (snapper or Grouper)
1/2 cup Boned and diced cooked Chicken (skinless)
2 Slices of bacon
1 cup Diced potatoes
2/3 cup Chopped onion
1 clove Garlic minced
1/4 cup Diced carrots
1 tablespoon Dice celery
1 Lemon- juice of
1 tsp Salt
1/4 tsp Black pepper
1/8 tsp Paprika
1/4 tsp Ground dill
2 cup Half and Half
2 cup HOT water (not quite boiling)
1/4 tsp Ground cumin
1/4 tsp Ground ginger

Yield: 6 servings

Fry bacon and remove from pan. Add onions and garlic to drippings. Sauté' until tender but not browned. Add the water, potatoes, carrots, celery, and paprika. Cook until the potatoes are almost done. Cut fish into 1 inch squares. Add seasonings and fish at the same time. Cook until fish becomes flaky. Pour in the Half and Half and stir well.

NOTE:
You may add 2 tablespoon of a dry white wine to this as well.




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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.