Tampa's Own Fish Chowder

• 1 lb red snapper fillets or 1 lb grouper fillet
• 12 cup diced cooked boneless skinless chicken
• 2 slices bacon
• 1 cup diced potato
• 23 cup chopped onion
• 1 minced garlic clove
• 14 cup diced carrot
• 1 tablespoon dice celery
• 1 lemon, juice of
• 1 teaspoon salt
• 14 teaspoon black pepper
• 18 teaspoon paprika
• 14 teaspoon ground dill
• 2 cups half-and-half cream
• 2 cups hot water (not quite boiling)
• 14 teaspoon ground cumin
• 14 teaspoon ground ginger
• 2 tablespoons dry white wine, can be added if desired (optional)

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.

red snapper, chicken, bacon, potato, onion, garlic, carrot, celery, lemon, salt, black pepper, paprika, ground dill, cream, hot water, ground cumin, ground ginger, white wine

Taken from www.food.com/recipe/tampas-own-fish-chowder-82488 (may not work)