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| | | Yellow Perch Fiesta Soup | Favorite of Chris Kandos - Sheffield Lake, Ohio
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Ingredients & Instructions:
½ cup chopped onion
½ cup chopped celery
½ cup chopped red pepper
½ cup chopped green pepper
2 tablespoons butter
¼ cup all purpose flour
½ teaspoon salt
1/8 teaspoon pepper
2 cups milk
8 oz. mild Mexican-flavored processed cheese
1 ½ cups water
1 teaspoon instant chicken bouillon granules
1 ½ pound yellow perch
In stockpot, combine onion, celery, peppers and butter. Cook over medium-high heat for 3-5 minutes. Reduce heat and stir in flour, salt and pepper. Blend in milk. Cook over medium heat until mixture thickens and bubbles, stirring constantly. Add cheese. Stir until melted. Remove from heat. In saucepan combine water and bouillon. Bring to boil over medium-high heat. Add perch pieces. Return mixture to a boil. Simmer for 8-10 minutes. Add fish and bouillon mixture to cheese mixture. Cook over medium heat for 2-5 minutes.
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