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Also known as Dixie Panfish Chowder.

4 slices bacon,
1/2 cup chopped onion,
1/2 cup chopped carrot,
1/4 cup chopped celery
1 lb. yellow perch or substitute, fillet, skin removed & cut into 1-inch peices
1can (16oz.) whole Irish potatoes, rinsed, drained and cut into 1/2-inch cubes,
1 cup water,
1/2 teaspoon salt,
1/4 teaspoon pepper,
1 cup milk,
1 can (16oz) cream-style corn

In 6-qt. Dutch oven or stockpot, cook bacon over medium hear until brown and crisp. Drain, reserving 2 tablespoons of dripping in Dutch oven. Crumble bacon. Set aside.

Add onion, carrot and celery to bacon dripings in Dutch oven. Cook over medium-high heat for 3-5 minutes, or until vegetables and tender-crisp, stirring constantly. Stirin perch pieces, potatoes, water, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to low. Simmer, covered, for 8-10 minutes, or until fish is firm and opaque and just begins to flake.

Blend in milk and corn.Cook over medium heat (do not boil) for 5-7 minutes, or until mixture is hot, stirring occasionally. Sprinkle each serving evenly with crumbled bacon.
Serves Four

Now I've never had panfish like this before.  Good stuff...

Tried the Panfish Chowder last weekend. I  adjusted the recipe a little. I made a double batch to cook up all my panfish.

Instead of Crumbling up the bacon and topping it later-- I cooked the bacon, crumbled it and threw it in while the chowder was cooking---- GOOD.   next time I think I may try adding some Wild Rice to it also.

Thanks for Recipe Doug.

Terry