Country Mullet Chowder

Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture

Servings: 6
Prep Time: 10 Min.
Cook Time: 20 Min.

* 1-1/2 lb. mullet fillets, skin off
* 4 strips bacon, chopped
* 1 c. onion, chopped
* 1 c. celery, diced
* 3 cloves garlic, chopped
* 1 (10-1/2-oz.) can cream of potato soup
* 1 c. bottled clam juice or chicken broth
* 2 c. whole milk
* 2 Tbsp. Worcestershire sauce
* 1 tsp. liquid hot pepper sauce
* 2 tsp. black pepper
* 1 Tbsp. salt
* 1 c. white potatoes, cooked and diced
* 1-(15- 1/4-oz.) can whole kernel corn, drained
* parsley, chopped

1. Cut mullet fillets into chunks; set aside. In a large Dutch oven, fry bacon over medium heat until light brown. Add onions and cook until onions are soft. Add celery and garlic and cook for 5 min.
2. Stir in soup, clam juice, milk, Worcestershire sauce, hot pepper sauce, salt and pepper. Add potatoes and corn then add mullet. Bring to a boil and simmer until the fish flakes easily when tested with a fork. Serve sprinkled with parsley.

* Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture.

Calories: 349;   Calories From Fat: 129;   Total Fat: 14g;   Saturated Fat: 5g;   Cholesterol: 66mg;   Total Carbs: 26g;   Protein: 25g;