Picante Fish Chowder
|Bacon slices||2 , cut into 1/2-inch pieces|
|Peeled cubed red potatoes||1 Cup (16 tbs), 1/2-inch cubes|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Finely chopped zucchini||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Frozen corn||1⁄2 Cup (8 tbs)|
|Yellow perch/Bass / fillets, 3 to 6 ounces each skin removed, cut into 1-inch pieces||1 1⁄2 Pound, skin removed, cut into 1-inch pieces|
|Water||2 Cup (32 tbs)|
|Canned whole tomatoes||14 1⁄2 Ounce, undrained and cut up (1 Can)|
|Picante sauce||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Snipped fresh parsley||1 Teaspoon|
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.