Perch Chowder

[Dark Cloud]

Made a batch of chowder yesterday and it came out great!

I started with a half pound of diced up bacon. When that was nice and cooked I added half a large onion, 3 carrots, and 4 stalks of celery, plus some salt n pepper...

After that cooked for a few minutes I added 32oz of veggie stock and a little bottle of clam juice, I think they are around 10oz.

Added some more salt and pepper, a tablespoon of McCormick mediteranian herb mixture and tablespoon of garlic herb mixture, plus a dozen healthy squirts of hot sauce.

Cooked this on meduim heat till the veggies were just starting to soften, then I added 3 good sized red taters diced up(skin on, I still havent found a need to peel potatos yet )

Then I added 2 quarts of light cream, and a bag of frozen corn. I was needing a little more liquid so I put in a few cups of 2% milk I had at the house.

When this came to a slow boil and the taters were done I put in about 3lbs of perch filets cut into med chunks.

This is when I also thickened it with a product called culinary secrets thickener. It is just a powdered product for thickening just about anything. You could easily just make a roux and add that.

One final tasteing and a little more salt. Came out great!

[Gordie]

This is excatly what I was looking for I have a few pike from Devils Lake and I want to make chowder out of them .

I dont know why but the pike out of Devils Lake taste better than any other pike I have ever had.

Thanks Dark Cloud

[Deitz Dittrich]

elwood, its because of all the shrimp in the lake... If you think they taste different, its because they do.

[Beegreen111]

I'm hungry and that looks great. Thanks for sharing, I will be making that soon.

[reinhard1]

great stuff!!!!will give it a go this winter [probably with pike chunks]. thanks. good luck.

[Gordie]

elwood, its because of all the shrimp in the lake... If you think they taste different, its because they do.

That explains alot DD ... Just think what the bass would taste like if we had them in our lakes

[Dark Cloud]

Enjoy guys! I just shared some with some co-workers and got 2 votes for the best chowder ever, lol...

Wish I had a more precise recipe but thats just not how I cook. The whole pot just came together with a mild fish flavor. I think the bacon, corn, pepper, and salt are the big keys...

DD - Better late than never but I stopped at the post office this am.

[Gordie]

Wish I had a more precise recipe but thats just not how I cook. The whole pot just came together with a mild fish flavor. I think the bacon, corn, pepper, and salt are the big keys...

Thats how I cook also and the biggest problem is trying to duplicate it. so it never the same twice

[reinhard1]

i cook the same way also. i finaly wrote down my stuffing recipe for my daughter who's been bugging me for years. again, it's bacon, that ingredieant that blends in well with many meals. good luck.

[Gordie]

Mine is simmering in the pot as I type I subsituted a few things and I didnt have any bacon and it tastes awsome. I know no Bacon whats wrong with yo but I thought I had some ends up I didnt.

I used cream corn instead of frozen corn it added a lot of flavor and Half and half for the cream.

[reinhard1]

i think we all add or subtract things all the time. i dont think i ever make something exactly the same all the time. close maby at times but never the same. the only thing i measure exactly is "cure" when i make sausage. i do like when someone puts up a recipe i have never done and if it looks yummy i start with that and alter it next time if nessessary. we all have our different tastes. good luck.