Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

  • Announcements

    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
Sign in to follow this  

Sunfish Chowder

Recommended Posts

If any of you get Field and Stream magazine, I would highly recommend trying out the recipe in last month’s issue for the Sunfish chowder. It’s a corn based chowder, and turns out to be a perfect combo with fish meat. I tried it out a couple nights ago and it was SUPER tasty! Just make sure you have plenty of time on your hands, cause it ended up taking about 90 mins start to finish.

If you don’t get the magazine and you want the recipe, I can send it to you, I’ll just scan the page and send it through e-mail.

Share this post

Link to post
Share on other sites

Is anyone going to post it in the sharing recipes forum or are we just going to talk about how good it is? grin

Share this post

Link to post
Share on other sites

Haha, fair enough. Well I was going to scan the page with the recipe on it and just send it out, but I guess the words are too small. Couldn’t read any of it once it was scanned in. Anyhow, here is the recipe to the best of my memory, sorry if it gets confusing, I’m not exactly a master chef or author:


2 celery stalks

2 carrots

1 yellow onion

2 russet potatoes

4 ears of corn

2 tablespoons veggie oil

4 cups hot water

1 ½ cups heavy whipping cream

¼ lb bacon

1 ½ lbs sunfish (really any fish will work I imagine, I actually used wallys)

Salt and Pepper


Chop the celery, carrots, onion, and taters to a size of your liking (I think bigger pieces work better for soup)

Cut the kernels of the corn cobs, put kernels aside, and break the cobs in half (don’t chuck em yet, you need them for the stock)

Cut the fish into about 1 in strips


In large cooking pan:

-Cook carrots, celery, and onion in the veggie oil on med heat sprinkle with a bunch of coarse black pepper (about 8 mins)

-Add water and corn cobs and bring to a boil, then cover and reduce the heat and simmer this for 40 mins this will be the corn stock

-while the stock is cooking, cook the bacon in a separate pan (I used extra bacon, cause every meal could use a little more bacon!)

-after the 40 mins, add the corn, taters, fish, and a bunch of salt and pepper, then turn the heat back to medium and cover and cook for 5 minutes (I deviated a bit from the recipe here just for convenience sake, I believe they tell you to strain out the water into another pot, saute the corn and bacon for 5 minutes, then add the water back in, and then add the taters and fish and cook for 3 mins)

-after the 5 minutes add the cream, and mix it up. They tell you to shake the pan rather than stir it so you don’t break the fish apart, I found that the fish held up even when I stirred it though.

If I messed anything up maybe the other guys who made it can chime in with corrections.

Share this post

Link to post
Share on other sites

Found the recipe:


4 large ears fresh corn

1 yellow onion, coarsely chopped

2 carrots, coarsely chopped

2 stalks celery, coarsely chopped

4 whole peppercorns

2 Tbsp. vegetable oil

1/4 lb. bacon, diced

2 russet potatoes, peeled and cut into 1⁄2-inch cubes

1 1/2 lb. panfish fillets, cut into 2-inch pieces

1/2 cup heavy cream

2 Tbsp. chopped fresh parsley

Salt and freshly ground pepper, to taste



Remove the kernels from the corn and set aside. Snap the cobs in half. Heat vegetable oil in a large stockpot over medium-high heat, then add the onion, carrot, celery, and peppercorns. Cook, stirring frequently, for about 8 minutes, until the onion is translucent. Add the cobs and 2 quarts of cold water. Bring to a boil, reduce the heat to low, and simmer for 40 minutes. Strain through a colander into another pot. Toss out the solids.


In a large stockpot, over medium heat, sauté the bacon until almost crispy. Set aside. Add the potatoes and reserved corn kernels to the pot, along with generous dashes of salt and pepper, and sauté, stirring, for 5 minutes. Add the corn stock. Bring to a boil; simmer for 12 minutes. Add the reserved bacon, then gently drop in the fish. Cover and cook for 3 minutes. Carefully pour the cream around the sides of the pot, then shake the pot to incorporate it. (Don’t stir, lest you break up the fish.) Garnish with chopped parsley. Serves 4.

Share this post

Link to post
Share on other sites

I've used Northern (deboned) or Walleye in my fish chowders. Or here's another thought...there are many lakes in the state with stunted sunfish that just won't grow big. You know the ones. Take a kid fishing on a dock or in the boat and catch some for the chowder. That way you give a kid more exposure to fishing and you can make chowder without using your big sunnies.

Share this post

Link to post
Share on other sites

still thinks its a waste of good sunfish, whatever you add to it! smirkwhistlecrylaughlaugh

glenn, I personally like to eat most of the fish I catch, whether its crappies, walleyes, sunfish, or northerns, I don't discriminate, I like them all. And when fishing is hot, and you need to eat some fish in order to go catch some more, its nice to try some other recipes, besides the old standby fried.

By the way, how do you cook your sunfish?

Share this post

Link to post
Share on other sites

hey blackjack i am really just kidding. no pun or rub intended. i scale my sunfish then batter them with a batter i get from up north, made by jason boser and fry them. skin on is the best. i just really think sunfish is the best eating fish there is and have a hard time using them any other way. there isnt a person thats had that batter that doent like it, matter of fact its the first stuff they ask for. we do do other things with other fish species, except sunfish. hope that clears the air. by the way some of those sunfish come from not to far down the road from you.

Share this post

Link to post
Share on other sites

I love this web site. Been catching sunfish and was also getting bored with the same way to eat them....battered and fried, or dusted with Cajun fry-crisp and fried. I mean those are good but can get old after a couple of times. I remembered the corn cob chowder recipe from outdoors magazine but didn't have the details so I come on here and boom find it.

Will be trying this today on a rainy afternoon with the dozen sunnies my son caught last night.

Thanks for the info.

Share this post

Link to post
Share on other sites

Okay made the's my thoughts.

This is a really good fish soup and I don't usually like fishy soups.

A mild flavor but a great blend of typical midwestern tastes.

Four recommendations...

1) Agree with the poster above a couple of extra pieces of bacon is helpful

2) To anything that requires onion, I usually add a little chopped garlic too. Just a little of chopped stuff in a jar...a tsp is all it took.

3) Thicken the soup a little with a water and cornstarch additive just before adding the fish and cream. The soup stock is a bit thin for a chower consistency. I thought there was a bit too much corn in the soup so you could take 1/2 the corn niblets and pulverize (cream)them in a food processor too and likely thicken the stock considerably without the addition of corn starch powder.

4) The flavor may need a bit of zest for some who like it spicier. I sprinkled a little Cayenne pepper on the top to give some color and some kick before the fresh chopped parsley. Wouldn't hurt to throw a 1/2 tsp into the cooking recipe to zest it up for folks that like a more spice in their cooking.

Otherwise this is a fantastic fish chowder and you could easily do this with any mild flavored white meat fish. A hot bowl of this stuff on a cold November day after a walk through a pheasant field in in front of a football game would be incredible.

Share this post

Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

Sign in to follow this  

  • Posts

    • You heard wrong and he left on his own, multiple times....
    • I have been adding a little equipment to my butchering hobby every year and this year I am going to add a bandsaw to the mix.  On the WWW there are a bunch of them in the 280-450 range that all look like rebranded clones of each other.    Then, from there it looks like the next jump is the Rikon/grizzly model that has bearing guides, a better blade and it looks like a better fit and finish for 650- 800 depending on the retailer. Does anyone have any experience with either of these types or anything similar?  I'm not going to spend the dollars to get a commercial model.     
    • Ya its been a long day. I don't know if I'm a puss or what but I havent even been able to eat today. Never lost a deer before. Hopefully never again. Worst part is I don't know what went wrong I would make exact same shot again.
    • Awesome thank you  
    • Sorry Charlie.  Way I heard it, the lords didn't like him having a plug for his sight in his .sig so he moved on, like many of the cooking folks did to another place.   I am there too, so come on over....  Just leave the politics here.  
    • Gee Dave, you are sure a  believer in the overprotective government.   I bet you cook all your eggs hard, and your chicken to 165.  You need to read up on pasteurization... It's a time and temperature thing. 
    • Reinhardt's skin was about as thick as sausage casing, it was after Obama got re-elected and the realization that he couldn't howl from his deer stand after Romney's victory. That's when he left, so it's been a while. He was a good dude with a lot of experience in a variety of things. A lot of folks are missed around these parts.  
    • Yeah, I think the first time was after too many people made fun of Michelle Bachmann.  Too bad. He had some great old school knowledge of sausages and butchering in general. 
    • I thought he just got mad and took his ball and went home? Didn't he do that at least a time or 2? I do miss Reinhardt though....
    • Check his web sight which caused him to get expelled from HSO many moons ago.... It has all his recipes and info on it.   www dot sausage heaven outdoors dot com   with a http:// and some deleted spaces you will be golden. 
  • Our Sponsors