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Tampa's Own Fish Chowder

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“An awful lot of hoopla and celebrating goes on in Tampa in February and this chowder/stew is often served. I finaly got this wonderful recipe, after years of asking, from a friend who admitted it was from the Gasperilla Cookbook. Full flavored and hearty and easy to put together. Serve with warm crusty bread or big ole' homemade croutons. Time is estimated. I guess it depends on how fast one dices.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Fry bacon & remove from pan.
  2. Add onions & garlic to drippings.
  3. Saute' until tender but not browned.
  4. Add the water, potatoes, carrots, celery, and paprika.
  5. Cook until the potatoes are almost done.
  6. Cut fish into 1 inch pieces.
  7. Add the rest of the seasonings, the fish and cooked chicken at the same time.
  8. Cook until fish becomes flaky this only takes a short time depending on thickness of fish.
  9. Pour in the Half & Half and white wine, stir well.

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