Southwest Fish Chowder

[Slacker]

It's New England fish chowder with a kick.

Southwest Fish Chowder

3-4 Tog (or bass) Fillets cut in chunks (1”X1”)
12 oz BirdsEye Frozen Southwestern Corn Vegetable Mix
1 Potato – peeled & diced
1 Onion – peeled & diced
2 cups Clam Juice
2 cups Water
3 cups Light Cream
4 slices Bacon
Cayenne Pepper to taste (little goes a long way)
Salt & Pepper to taste
Parsley to taste

Fry bacon crisp, crumble & set aside. Drain bacon grease from pan and lightly fry onions.

Combine all ingredients EXCEPT FOR THE HALF & HALF in large pot. Heat on high until boiling – stir occasionally. Once soup reaches a boil, reduce to medium/low heat and cover. Allow to simmer covered for 15 minutes.

Remove cover, add 3 cups of Light Cream, reheat as needed – do NOT boil.

Serve with corn bread.