Fish Chowder??

[Guest]

Before I open up Fanny and Betty, I thought I'd ask ya'll -
Chowder(corn base) recipes for freshwater fish? Please enlighten me.
Thanx ya'll

------------------
<)/////><{
RobertC

[metrojoe]

This is a great recipe. I've used both crappie and sunfish. Let me know how it turns out.

Creamy Fish Chowder

4 cups - chopped potatoes
1 cup - chopped celery
1 small onion, chopped
2 ½ tsp - salt
1 tsp - pepper
4 cups - water
2 lbs - fish fillets
2 cups - water
1/4 tsp - thyme
1 bay leaf
1 tsp - salt
1/2 cup - melted butter
2/3 cup - flour
4 cups - milk
2 cups - shredded cheddar cheese
1 16-ounce can whole kernel corn, drained

Combine potatoes, celery, onion, 21/2 tsp salt and pepper with 4 cups water in saucepan. Cook until potatoes are tender. Combine fish fillets with 2 cups water, thyme, bay leaf and 1 tsp salt in saucepan. Cook until fish flakes easily. Strain broth into undrained vegetables. Flake fish. Add to soup. Blend butter and flour in large saucepan. Cook for several minutes. Add milk. Cook until thickened, stirring constantly. Stir in cheese until melted. Add to soup. Stir in corn. Heat to serving temperature; do not boil.
Yield: 10 servings

[Guest]

Here's one I got from an old river rat in North Carolina back country. I've used it with channel catfish and with flounder -- my guess is it works with any firm fleshed fish.

Bacon
onions - cut into big slices
celery - chopped (half-inch pieces)
new potatoes - whole or halved
carrots - chopped
fish - cut into bite sized chunks
tomatoes - stewed (2 cans)

Start with the bacon, then layer all the other ingredients on top, repeating layers as you fill the pot. Add a dash of salt, cayenne pepper, and bay seasoning to each layer. Cover and put on the stove over medium heat for one hour -- Do NOT MIX.

This could perhaps more properly be called a fish stew, rather than a chowder, but they are still close.

Note -- When served this is not a visual delight, but it certainly tastes great.

[Guest]

1 cup potatoes, cubed
6 cups fish stock
1 Medium onion, chopped
3 ribs celery, chopped
3 Tbsp butter
4 Tbsp flour
2 cups half-and-half
1 cmall can clams, chopped
1/2 can sweet corn
1 lb. fish fillets, chunked
2 tbsp. parsley, chopped
1 tsp. thyme, chopped
salt and black pepper

Simmer potatoes in fish stock until tender, strain and reserve the potatoes in a dish, reserve stock. Add butter, onion, and celery to a soup kettle and sauté until onions are translucent. Add flour and combine with a wire whisk to make a roux. Cook for 3 to 4 minutes, stirring constantly, gradually add the hot fish stock, stirring constantly until thick and smooth.Add half-and-half and chopped clams and juice and simmer about 10 minutes. Return potatoes, and add corn, and fold in gently with a spoon. Add fish and herbs, and simmer until done (about 4 minutes). Add salt and pepper to taste. Serves 6, or 2-3 icefisherman.

[Guest]

Thanx Ya'll - keep 'em comin'.

------------------
<)/////><{
RobertC

[catfish1]

Catfish chowder
1. one large onion diced
2. butter
3. two pounds of catfish cut to small pieces
4. five potatoes diced in small cubes
5. water
6. Salt and pepper
7. two cups whole milk
8. two small cans cream style corn

Saute onion in butter till tender. add fish, potatoes and enough water to cover fish and potatoes, salt and pepper to taste. simmer till potatoes are tender. Add milk and corn. bring to boil and simmer for about fifteen minutes and serve
ps I will put exta pepper in ours because we like the strong pepper flavor

[huntnfish]

I have made that fish stew, Clayton. Absolutely wonderful. I would recommend everyone try it. Bass and northern work good as do catfish. Walleye isn't firm enough.

[Guest]

Thanks, huntnfish. Thanks, too, for the tip about bass and northern. I release all the bass I catch, and we've got lots of them in Clearwater. I think I'll keep a few for the recipe I got from that old North Carolina river rat.

Incidentally, that same guy (a reclusive backwookds bachelor) had a chili recipe I'd give an eye-tooth for. He used some type of meat (cut into small chunks) I suspect was some critter he shot. He was a neat character who befriended me when I was working at Camp Lejeuene and sampling remote fishing spots. Never even learned his name, other than "Jeb."