Fish Chowder

[Jmeyers]

Have to make a big pot of something for the associates to eat at work on the 24th. Was thinking something along the lines of a fish chowder but don't have any good recipes. Anyone have any ideas or any other thoughts on what I could make to feed 10-15 people that involves fish and could be made the night before and brought into the office the next day?

[LABS4ME]

Here's my version of Red Lake Crappie Chowder... but any fish works perfect... Tweaked this to ge tit just right and have gotten great reviews. I pefer Chowder the day it's made, but it does reheat O.K., Maybe add the fish to it at work so it doesn't fall apart and turn to mush...

Crappie Chowder

5 slices bacon

1/2 cup onion

1/2 cup chopped carrot (diced small or grated)

1/4 cup chopped celery

5-6 crappie fillets (cut into 1" pieces) Or any fish

4-5 red potatos peeled, cut into 1/2" cubes

1 quart water

1/2 tsp salt

1/4 tsp pepper

1 16oz. evap. milk

1 16oz. cream style corn

1 can chopped clams

in dutch oven or large pot

put potatoes in seperate pot w/ just enough water to cover...boil till tender. drain

Cook bacon in pot or dutch oven till crispy. Set aside. Leave small amount (2tblsp) drippings in pot.

Add onion, carrot, and celery to drippings and cook on Med. heat till tender, stirring constantly. Add crappie, clams, potatoes, water, salt and pepper. Bring to boil over med-high heat. Reduce heat to low, simmer covered for 8-10 minutes till fish is firm and opaque and begins to flake.

Blend in milk and corn. Cook over med. heat (do not boil or scorch) about 7-10 minutes until mixture is hot, stirring occasionally. Keep warm on low - med/low till serving. Crumble bacon on top of each serving. Enjoy w/ fresh croissants or bread sticks or crusty bread.

Going up to red this weekend and some perch or waleeye will be coming home to make up a pot of this...

Good Luck!

Ken

[Jmeyers]

mmmmm sounds good thanks for the help I think I'm goin to give it a shot! hope it turns out ok I'll let ya know!

[reinhard1]

that does sound good!!!!!good luck.

[Leaky]

Labs - I'm drooling all over my keyboard. Stop it!

I guess you'll have to start calling it Lake of the Woods Crappies in the fall as I can't seem to find em in Red anymore. What a shame! But boy was that fun while it lasted! The first time I pulled one of those babies through the ice I almost fainted (might have been the beer, though!)

I still have that Marcum you sold me. It'll never wear out unless I start using it more than once a year. Good Luck this weekend!

[LABS4ME]

Got some nice perch on Red... some 10.5" and two that laid across the bucket... so it will be perch chowder one night and walleye Florentine the next... mmm mmm

Good Luck!

Ken

[thirdeye]

That sounds good. For some reason I don't make enough chowders, and it doesn't dawn on me how much I like them until the next time I have some.

I also enjoy seafood gumbo, but that might not be something to spring on 24 people unless everyone was from Louisiana. Heheheee.

[Redlantern]

For a really simple way of making chowder when remote camping, I like to take a Bear Creek clam chowder package and just add fish to it instead of clams. Probably not as good as real chowder but when camping in the BWCA it tastes plenty good.

[reinhard1]

excelent idea for camping anywhere and at home too. personaly i'll take fish fillets over clams anyday. good luck.

[klecker]

I have had the pleasure of eating LABS Chowder. To die for.

Maybe he will post his Cowboy beans. Now I can’t enough of that stuff.

[Jmeyers]

Reinhard,

If i cook this this night before and put it in the firdge over night then reheat it at work in the morning in the pot will it still be alright?

[reinhard1]

i think it would be just fine. remember that the fish is the last thing you put in the chowder because you dont want the fish to get too mushy. i dont know how much time you have with the cooking and your break time. if you have enough time bring the fish with at work and then put in the chunks or fillets and put them in when it gets hot until cooked. just takes a few minutes. good luck.

[Jmeyers]

In the process of making this! smells so good can't wait for tomorrow. So if I want to put the fish in tomorrow should I pre cook them tonight? or let it cook in th epot tomorrow?

[reinhard1]

i always put the fish in last in a chowder or a fish soup. to me it's about texture. good luck.

[hockeybc69]

Trying your recipe tonight Ken!

[Jmeyers]

Went really well thanks for the help and the recipe! there wasn't anything left and the bacon on top was a big hit! if I catch more fish I may have to make it for myself next time.

[hockeybc69]

I thought overall this was very good.

I was expecting a little thicker though. Dont ask me why. I am not a chowder expert. I just had in my head it would be a thicker mix.

The fish was a little bland. I used sunfish.

I will do it again. But make 2 changes.

1. use a little less water than the recommended quart

2. season the fillets a little and let them sit for a while before putting in the pot

By no means am I disappointed. The actual "soup" itself had great flavor. I just need to take it to the next level.

[Redlantern]

Hockey, an oilier fish might help some with the flavor. I'm thinking somethign along the line of trout or salmon. Just my .02 worth.

[hockeybc69]

Kens recipe called for crappie, so it shouldnt be that different with sunfish.

[Jmeyers]

It was a bit watery, I would cut back on the quart as well I like my chowder a little more thick.

[delcecchi]

Cooks Illustrated mixes a Tablespoon of cornstarch into the milk before adding to chowder.

New England Fish Chowder

Published January 1, 2012. From Cook's Illustrated.

Why this recipe works:

Most modern fish chowders are so rich with cream that you can hardly taste the fish. We wanted a chowder with a delicate, clean-tasting broth. We started by gently poaching flaky cod in water flavored with salt pork, onions, and herbs, which c...(more)

Serves 6 to 8

Haddock, or other flaky white fish, may be substituted for cod. Garnish the chowder with minced fresh chives, crisp bacon bits, or oyster crackers.

Ingredients

2tablespoons unsalted butter

2 onions , cut into 1/2-inch dice

4ounces salt pork , rind removed, rinsed, and cut into 2 pieces

1 1/2teaspoons minced fresh thyme

Salt and pepper

1 bay leaf

5cups water

2pounds skinless cod fillets , sliced crosswise into 6 equal pieces

1 1/2pounds Yukon Gold potatoes , peeled and cut into 1/2-inch dice

2cups whole milk

1tablespoon cornstarch

Instructions

1. Melt butter in Dutch oven over medium heat. Add onions, salt pork, thyme, ¾ teaspoon salt, and bay leaf; cook, stirring occasionally, until onions are softened but not browned, 3 to 5 minutes. Add water and bring to simmer. Remove pot from heat, gently place cod fillets in water, cover, and let fish stand until opaque and nearly cooked through, about 5 minutes. Using metal spatula, transfer cod to bowl.

2. Return pot to medium-high heat, add potatoes, and bring to simmer. Cook until potatoes are tender and beginning to break apart, about 20 minutes.

3. Meanwhile, whisk milk, cornstarch, and ½ teaspoon pepper together in bowl. Stir milk mixture into chowder and return to simmer. Return fish and any accumulated juices to pot. Remove pot from heat, cover, and let stand for 5 minutes. Remove and discard salt pork and bay leaf. Stir gently with wooden spoon to break fish into large pieces. Season with salt and pepper to taste. Serve immediately.

[LABS4ME]

I've done the thicker chowder, and the thinner chowder... I don't taste too much difference in flavor, but some like a thick texture to their chowde... if you like it that way... decrease the water in half (use the water from boiling the potatoes, the starch will help thicken it), add some heavy cream to make up the difference and if need be a little starch... watch when you boil it to thicken it though so you don't scorch it.

Good LUck!

Ken

[mabr]

This is my favorite fish chowder. Im pretty picky when it comes to chowders, I never thought id find a replacement for clam or oyster stew. But this is pretty darn near the best New England styles that Ive ever tried without having to pay big $ for clams or oysters. Maybe not the healthiest with the heavy cream and butter BUT BOY IS IT GOOD. Oh also if you like the texture of clams or oysters add more bacon, it feels real similar while chewing.

Ingredients

1 Tbsp olive oil

Whole stick of salted butter

2 medium yellow onions, chopped (about 2 cups)

3 large potatoes (about 1 1/4 pounds), peeled, cut into 3/4-inch cubes

2 cups clam juice

1 bay leaf

1/2 Tbsp fresh thyme, or 1/2 teaspoon dried thyme or to taste (some like it doubled but to me it was a little strong).

1 1/2 teaspoon salt or to taste

1/4 teaspoon freshly ground black pepper

1 1/2 to 2 lbs Walleye or Perch or Crappie fillets cut into 2-inch pieces

2 cups heavy cream

½ a pound of bacon ends. This is where I start, If you like oyster or clam chowder chewiness add more I like it so I add more

Instructions

1. Heat oil and 2 tbsp of butter in the bottom of a large pot (6-qt) on medium heat. Add the onions and chopped bacon pieces and cook until softened, about 5 minutes. Then add ¼ cup of water plus clam juice and heat.

2. Add the potatoes, bay leaf, thyme, salt and pepper. (The potatoes should be just barely covered with the liquid in the pot. If not, add water so that they are.) Lower the heat to medium and cook, covered, until the potatoes are almost done, about 10-15 minutes.

3 In a separate pot, heat the cream and remaining butter until steamy (not boiling).

4 Add the fish to the pot of potatoes and add the heated cream. Return to the stove. Cook on low heat, uncovered, until the fish is just cooked through, about 10 minutes. Keep your eye on the heat!. Keep the temperature so that it barely gets steamy, but not simmering. When the fish is just cooked through, remove from heat.

The flavors will improve if the soup rests 30 minutes before serving.

Serves 6 normal people, our crew of 4 can clean it up with no help!

[3pronghook]

Ive made this recipe a couple of times. it is simple to do. follow cooking times and dont overcook potatoes.

Ingredients:

2 tablespoons butter

2 cups chopped onion

4 fresh mushrooms, sliced

1 stalk celery, chopped

4 cups chicken stock

4 cups diced potatoes

2 pounds fish use any white flesh fish(crappie, walleye), diced into 1/2 inch cubes

1/8 teaspoon Old Bay Seasoning TM, or to taste

salt to taste - coarse salt

ground black pepper to taste

1 cup clam juice

1/2 cup all-purpose flour

2 (12 fluid ounce) cans evaporated milk

Directions:

1.

In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.

2.

Add chicken stock and potatoes; simmer for 10 minutes.

3.

Add fish, and simmer another 10 minutes.

4.

Season to taste with Old Bay seasoning, salt and pepper. Mix together clam juice and flour until smooth; stir into soup. Remove from heat, and stir in evaporated milk. Serve.

[reinhard1]

you guy's have some tasty stuff up there. now all i have to do is get some fish to make these delicious chowders. good luck.