Fish Chowder Recipe
I concocted this after some experimenting with different clam chowder recipe’s. Being from the Land of 10,000 lakes and an avid fisherman, I always have fish in the freezer. I was tired of frying, baking and grilling and figured a chowder was worth a shot. After a few tries, here’s what I ended up with. I made a couple gallons of this for our boys night poker party and it was a HUGE hit. You can use salt water fish in this too, Keep in mind that fish chowder lends itself to fish filet’s with some girth to them and that hold together well when cooked. I’ve used Freshwater species such as Northern Pike, Walleye and Largemouth & Smallmouth Bass. Saltwater species that work well and are cheap include Pollock, Haddok, Cod, Hake, Flounder…you get the idea.
- 1 lb boneless fish filet(s) cut into 3/4" to 1" cubes
- 4 strips of bacon
- 2 cloves of fresh garlic, pressed or minced
- 2 stalks of fresh Celery, diced
- 1/2 of a medium onion, diced
- 3 medium potatoes, washed and diced, leave the skin on
- 2 large carrots, diced
- 1/2 pint of heavy cream
- 2 cups of chicken stock, Clam juice, fish or seafood stock
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- In a 4 qt or larger saucepan, fry bacon until crispy but not burned. Remove, crush and reserve the bacon and leave the bacon grease in the saucepan
- Put the celery, garlic & onion in the pan and saute’ inthe bacon grease over medium heat until the celery is tender
- Add the chicken, fish or seafood stock or clam juice, potatoes, carrots, salt, pepper, thyme, and bring the mixture to a boil. Reduce heat, cover & simmer for about 10 minutes or until the potatoes are almost done, stirring occassionally
- Add the fish, stir lightly, cover and simmer another 5 minutes until the fish is opaque.
- Increase heat back to medium, add cream and bacon bits. Cook for another 3 minutes or until heated through. Salt and pepper to taste
- Serve with oyster crackers, garlic bread and cold beer.
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Picture please?
sounds great .Have you ever tried cullen skink a Scottish smoked haddock and potato soup