Pineview Wed. Morning?

[GOTS2FISH]

here it is!
[size 6][font "Comic Sans MS"]PIG OUT PERCH CHOWDER (By TubeDude)[/font][/size]
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[size 3][font "Times New Roman"]INGREDIENTS [/font][/size] [ul] [li][size 3][font "Times New Roman"]1 pound lean bacon (cut into 1” pieces)[/font][/size][/li] [li][size 3][font "Times New Roman"]3-4 medium potatoes (cut into cubes or slices)[/font][/size][/li] [li][size 3][font "Times New Roman"]1 large or 2 medium onions (diced or sliced)[/font][/size][/li] [li][size 3][font "Times New Roman"]10-15 large mushrooms (diced or sliced)[/font][/size][/li] [li][size 3][font "Times New Roman"]4-6 reg. cans Cream of Potato soup (or 1 – 2 large cans)[/font][/size][/li] [li][size 3][font "Times New Roman"]1 quart whole milk (or more…to “extend”)[/font][/size][/li] [li][size 3][font "Times New Roman"]1 tablespoon crushed garlic (to taste)[/font][/size][/li] [li][size 3][font "Times New Roman"]2 teaspoons black pepper (to taste)[/font][/size][/li] [li][size 3][font "Times New Roman"]1 teaspoon cayenne pepper (to taste)[/font][/size][/li] [li][size 3][font "Times New Roman"]1 bunch fresh perch fillets (1# - 2#…or more)[/font][/size][/li][/ul]
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[size 3][font "Times New Roman"] STEP BY STEP[/font][/size] [ul] [ol] [li][size 3][font "Times New Roman"]Fry bacon pieces until semi-crisp. Remove to large soup pot. Save drippings in fry pan.[/font][/size][/li] [li][size 3][font "Times New Roman"]Fry potato pieces in bacon drippings, until softened and browned. [/font][/size][/li][/ol][/ul]
[size 3][font "Times New Roman"] Remove to soup pot, leaving as much bacon drippings as possible.[/font][/size] [ul] [ol] [li][size 3][font "Times New Roman"]Simmer onion and mushrooms together in remaining bacon drippings. [/font][/size][/li][/ol][/ul]
[size 3][font "Times New Roman"] Cook until onions are translucent and mushrooms mostly cooked.[/font][/size] [ul] [ol] [li][size 3][font "Times New Roman"]Add mushrooms, onions and all other ingredients (except the fillets) [/font][/size][/li][/ol][/ul]
[size 3][font "Times New Roman"] to the soup pot.[/font][/size] [ul] [ol] [li][size 3][font "Times New Roman"]Start cooking, first on high heat and then lower, to prevent burning [/font][/size][/li][/ol][/ul]
[size 3][font "Times New Roman"] of milk and soup. Stir frequently.[/font][/size] [ul] [ol] [li][size 3][font "Times New Roman"]Keep heating and stirring until fishless soup mixture is warm enough [/font][/size][/li][/ol][/ul]
[size 3][font "Times New Roman"] to start steaming. [/font][/size] [ul] [ol] [li][size 3][font "Times New Roman"]Add fish fillets, and stir into hot soup.[/font][/size][/li] [li][size 3][font "Times New Roman"]Keep heating and stirring until fish fillets turn opaque and flaky.[/font][/size][/li] [li][size 3][font "Times New Roman"]When soup is bubbling, and fillets are broken up and mixed into it,[/font][/size][/li][/ol][/ul]
[size 3][font "Times New Roman"]turn off the heat begin ladling into large bowls. [/font][/size] [ul] [ol] [li][size 3][font "Times New Roman"]Serve with oyster crackers, extra seasonings, Tabasco sauce, etc.[/font][/size][/li][/ol][/ul]
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[size 3][font "Times New Roman"]OPTIONS:[/font][/size] [ul] [ol] [ul] [li][size 3][font "Times New Roman"]And/or other kinds of fish, shrimp, clams, oysters, scallops, etc.[/font][/size][/li] [li][size 3][font "Times New Roman"]A cube of butter (if your cholesterol count isn’t high enough)[/font][/size][/li] [li][size 3][font "Times New Roman"]1 pint heavy cream (see above)[/font][/size][/li] [li][size 3][font "Times New Roman"]Carrots and/or celery…for color and/or flavor[/font][/size][/li] [li][size 3][font "Times New Roman"]I can of Cream of Onion, Mushroom, Celery…or? (Flavoring)[/font][/size][/li] [li][size 3][font "Times New Roman"]Flavored croutons for serving with soup.[/font][/size][/li] [li][size 3][font "Times New Roman"]Salad and garlic toast as side dishes.[/font][/size][/li][/ul][/ol][/ul]
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[size 3][font "Times New Roman"]NOTES:[/font][/size] [ul] [li][size 3][font "Times New Roman"]Do not add salt until after soup is done. Canned soups usually have more than enough salt. [/font][/size][/li] [li][size 3][font "Times New Roman"]Keeps well in refrigerator for a couple of days. Freezing causes milk products to separate.[/font][/size][/li][/ul]
[font "Times New Roman"][size 3](Hint: Make some up the day before an ice fishing trip and heat it up to thaw you out.)[/size][/font]
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