Picante Fish Chowder Recipe
Ingredients
| 2 slices bacon, cut into 1/2-inch pieces | ||
| 1 cup peeled cubed red potatoes, 1/2-inch cubes | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Carrot | 1/2 Cup (16 tbs), chopped | |
| Zucchini | 1/2 Cup (16 tbs), finely chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Frozen corn | 1/2 Cup (16 tbs) | |
| Fillets | 1 1/2 Pound | |
| Water | 2 Cup (16 tbs) | |
| Whole tomatoes | 1 Can (10oz), undrained | |
| Picante sauce | 1/2 Cup (16 tbs) | |
| Worcestershire sauce | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Snipped fresh parsley | ||
Directions
In 6-quart Dutch oven or stockpot, cook bacon over medium heat until brown and crisp.
Add potatoes, onion, carrot, zucchini, celery and corn.
Cook over medium-high heat for 3 to 5 minutes, or until vegetables are tender-crisp, stirring constantly.
Add remaining ingredients, except parsley.
Bring to a boil over medium-high heat.
Reduce heat to low.
Simmer, uncovered, for 30 to 45 minutes, or until potatoes are tender, stirring occasionally.
Sprinkle each serving evenly with parsley.
Add potatoes, onion, carrot, zucchini, celery and corn.
Cook over medium-high heat for 3 to 5 minutes, or until vegetables are tender-crisp, stirring constantly.
Add remaining ingredients, except parsley.
Bring to a boil over medium-high heat.
Reduce heat to low.
Simmer, uncovered, for 30 to 45 minutes, or until potatoes are tender, stirring occasionally.
Sprinkle each serving evenly with parsley.
Chef
