Chowder?

[Matt Johnson]

Anyone else like to make fish chowder? I made some in the past using pike and it sure was good! Just curious to hear what other recipes are out there.

Good Fishin,
Matt Johnson

------------------
First Choice Guide Service

[email protected]
Catch-N Tackle and Bio Bait
MarCum

[Guest]

Matt:
I love fish chowder, I posted it under Duluth and there are a couple good receipes in there.
Aint nuttin like good batch of Kala Moyaka to warm you after a day on the ice.
Tim

------------------
en kala
(I fish)

www.jamminjigs.com
www.todaystackle.com

[fishnut2]

Try this recipe.

1-1.5 pounds fillets
3 large potatoes, diced
1 medium diced onion
4 carrots, diced
.5 lbs cubed ham
2 tablespoons butter
1 pint half and half
1/3 t 1/2 jar of cheese whiz

In a skillet, with butter, fry the onions and ham until the ham is browned. Add to pot.

Add all the vegetables in a large pot with enough water to boil them. Just before the veggies are soft, add the rest of the ingredients and cook until the fish is flaky. Add the cheese whiz and stir until it is melted throughout. Add some parsley or salt and pepper to taste. Add the cheese to your liking as well. I like mine cheesy.

[LABS4ME]

Crappie chowder (or perch, walleye, northern etc.)

5 slices bacon
1/2 cup onion
1/2 cup chopped carrot
1/4 cup chopped celery
5-6 crappie fillets (cut into 1" pieces)
4-5 red potatos peeled, cut into 1/2" cubes
1 cup 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 pot w/ just enough water to cover...boil till tender. drain

Cook bacon in pot 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.

Good luck! Rip some Lips!

Ken

[ackotz]

I made some chowder this past week...
Easy recipe. So my wife told me...

One bucket of minnows...
Leave covered in front heater for 2 weeks...
Open bucket and enjoy!

[CrappieMagnet]

CM

[This message has been edited by CrappieMagnet (edited 07-05-2004).]

[Matt Johnson]

Awesome recipes everyone! I'm going to try them all (with maybe the exception of ackotz's, although it does sound tasty )within the next couple weeks and I'll let you know how there are. Thanks!

Good Fishin,
Matt Johnson

------------------
First Choice Guide Service

[email protected]
Catch-N Tackle and Bio Bait
MarCum
Stone Legacy

[BLACKJACK]

Time to bring this back to the top, its the time of the year for soup. I made the crappie chowder recipe put out by lab4me and it was excellent!! I skipped the bacon but it was still good!!

[Big Julie]

Fish chowder

6 oz slab bacon, cut into ½-inch pieces

2 tablespoons butter

2 large onions, diced (about 4 cups)

¼ cup flour

2 cups clam broth or juice

4 white potatoes, peeled and diced

2 sweet potatoes, peeled and diced

1 ½ teaspoons thyme

Salt and freshly ground black pepper

2# (your choice) fish

4 cups half-and-half

Fresh parsley, for garnish

In a large stockpot over medium heat, cook the bacon until browned. Add the butter and onions, and cook for 10 minutes. Add the flour and stir until well combined. Add 2 to 3 cups broth. Then add the potatoes, thyme, pepper, and salt and bring to a simmer.

Cook until the potatoes are almost fork tender, about 10 minutes.

Add the fish and simmer for 10 minutes.

Add the half-and-half and heat through (do not bring to a boil or the chowder will curdle).

When finished add parsley and serve.

[Big Julie]

Emeril’s Chowder of Love

½ pound bacon, medium dice

1 cup chopped leeks (about 1 pound)

1 cup chopped yellow onions

1 cup chopped celery

1 cup chopped carrots, peeled

Salt

Freshly ground black pepper

3 bay leaves

1 Tbls. chopped fresh thyme

½ cup flour

1 pound white potatoes, peeled and medium diced

4 cups clam juice

2 cups heavy cream

2 pounds fish, cubed

2 tablespoons finely chopped parsley

In a heavy stock pot, over medium-high heat, render the bacon until crispy, about 8 minutes.

Stir in the leeks, onions, celery, and carrots.

Sauté for about 2 minutes or until the vegetables start to wilt.

Season the vegetables with salt and pepper.

Add the bay leaves and thyme.

Stir in the flour and cook for 2 minutes.

Add the potatoes. Stir in the clam juice (or have your own fish broth made). Bring the liquid up to a boil and reduce to a simmer.

Simmer the mixture until the potatoes are fork tender, about 12 minutes.

Add the cream (or not if you have a dairy allergy, but definitely brings up the food of love value) and bring up to simmer.

Add the fish and simmer for 2 minutes.

Stir in the parsley. Season with salt and pepper if needed.

Ladle into serving bowls and serve