A hearty and comforting chowder with soft perch fillets, bacon, and a mix of vegetables in a creamy broth.
Ingredients: 1 lb perch fillets, cubed. 4 slices bacon, chopped. 1 onion, diced. 2 stalks celery, diced. 2 carrots, diced. 2 potatoes, diced. 2 cups fish or vegetable broth. 1 cup heavy cream. 1 tablespoon all-purpose flour. Salt and pepper to taste. 2 tablespoons chopped fresh parsley.
Instructions: Cook the bacon until it's crispy in a big pot. Take the bacon out of the pot and set it aside. Leave the bacon fat in the pot. Cut up some onion, celery, and carrots and put them in the pot. It will take about 5 minutes of cooking until the vegetables are soft. Add the diced potatoes and cook for five more minutes. Add the flour to the vegetables and stir them around constantly for one to two minutes. Add the fish or vegetable broth and mix it in by stirring. Bring to a low boil. Put in the cubed perch fillets and cook on low heat for 8 to 10 minutes, or until the fish is fully cooked. Add the heavy cream and bacon that has been cooked. Add pepper and salt to taste. Before serving, sprinkle with chopped fresh parsley.
Prep Time: 15 minutes
Cook Time: 25 minutes
Metaphysical Approach to Religions through Symbol
