Fish Chowder

Great with gills, slabs or walleye. Phenom on a chilly spring or fall evening. ENJOY!

Fish Chowder

1 lb. thinly diced fish (walleye, crappie, bluegills)

1 can cream corn

13 oz. can cream or milk

4 medium potatoes diced to bite size

1 medium onion coarsely chopped

1 large carrot thinly sliced

1/4 tsp. parsley

Salt, Pepper & Garlic to taste

Put enough water in a deep pan to cover all veggies, cook till just tender

Add 4 slices of diced bacon and cook for 10 minutes.

Add one 13 oz. can cream or milk and 1 can cream corn. Simmer mixture.

Add fish and cook 10 more minutes stirring often at medium to low heat.

If you want thicker chowder make a roux. Roux (50% butter and 50% flour)

For those who like it hot and spicy, you can add a little Creole Seasoning or Tabasco to the chowder.

For those that do not want it too rich substitute the cream with 2% or skim milk

Matt:

Boy does that sound gooooodddddd!!! Couple of questions:

Once the veggies are cooked to tender, are you saving the water and then adding the diced bacon??? Or are you cooking the bacon and then adding???

Sorry, I am just not clear…

For those that want a little darker chowder, you can cook the roux a little longer and add a little color this way.

Mark

Keep the water you are cooking the vegetables in, do not drain it off.
Some people use chicken stock instead of water but it seems to add a bit too much salt for my taste.

I will usually cook the bacon about 3/4 done and drain off all the fat, then cut it up or crumble it in.
Some folks don’t but for me it better to cook it prior then drain off the fat.

Make sure when you add the cream or milk you have the heat on low, you do not want to scald the milk.

Enjoy Fellas.

Another real fast and easy way to make this is buy the bags of Bear Creek dry soup mixes. They sell at Fleet Farm and other vendors for about $3 The Cream of Wild Rice is perfect. Just add chunks of your favorite fish.