Chowder!

[rps]

Who on this board makes chowder with their fish? Did you want to share your method? I would like to see at least a couple of responses, and then I will post my Southern take on a dish claimed by Northerners.

[Feathers and Fins]

I have several but think this is my favorite ( walleye crappie and striper )

6 Slices Bacon, Baked in the oven at 350 for 20 minute then break it up

3 Tbsp real butter

1cup celery chopped

1 Vidalia Onion chopped

¼ cup all purpose flour

4 cups milk

2 cups red potatoes cubed

4 walleye Fillets cut in to chunks

2 Tbsp Parsley

Salt and pepper to taste

Heat butter in a large pot over medium heat. Add the Celery, Onions and Parsley, sauté until soft.

Add in flour to form the roux and slowly whisk in the milk.

Add the Potatoes and bacon and stir. Reduce theat to a simmer for 30 minutes.

Add in the fish and cook for an additional 8 to 10 minutes.

Salt and Pepper to taste.

[ness]

Who on this board makes chowder with their fish? Did you want to share your method? I would like to see at least a couple of responses, and then I will post my Southern take on a dish claimed by Northerners.

Alright, here's response number 2. Pony up!

I have several but think this is my favorite ( walleye crappie and striper )

6 Slices Bacon, Baked in the oven at 350 for 20 minute then break it up

3 Tbsp real butter

1cup celery chopped

1 Vidalia Onion chopped

¼ cup all purpose flour

4 cups milk

2 cups red potatoes cubed

4 walleye Fillets cut in to chunks

2 Tbsp Parsley

Salt and pepper to taste

Heat butter in a large pot over medium heat. Add the Celery, Onions and Parsley, sauté until soft.

Add in flour to form the roux and slowly whisk in the milk.

Add the Potatoes and bacon and stir. Reduce theat to a simmer for 30 minutes.

Add in the fish and cook for an additional 8 to 10 minutes.

Salt and Pepper to taste.

F&f-- that's pretty much how I do it. I'd add some thyme, might do it a little differently too, but that's good stuff.

[rps]

Walleye Chowder

Ingredients

6 flat tail halves from walleye fillets; cut into two pieces each (large chunks break up less)

1 onion diced

1 turnip, peeled and diced about 1/3 inch cubes

4 large Yukon Gold potatoes, peeled sliced in 1/3 inch slices, slices then quartered

1 leek, halved long ways then sliced in ¼ rings

4 stems of thyme wrapped in a bay leave and tied as a bundle

2 slices good bacon, sliced in 1 inch pieces

2 Tbs. butter

1 bottle clam juice

1 cup heavy cream

¼ cup dry white wine

Splash of sriracha

Salt and pepper!

Method

Prepare the potatoes first and place in a bowl with just enough water to cover. Let the potatoes sit as you prepare other ingredients and begin the cooking.

In the bottom of a dutch oven, or other heavy, non reactive pan, melt the butter then cook the bacon slowly over low heat. When the bacon is crisp, remove it and reserve for later.

Increase the heat to medium and add the onions, leeks, turnips, and herb bundle to the oil. Sauté, while occasionally stirring, until the onions are translucent. Salt and pepper heavily at this stage. Add the white wine and use it to deglaze the bottom of the pan. Add the clam juice. Stir once then add the potatoes from their bowl. Do not discard the water. Add just enough of the starchy potato water to cover the potatoes.

Simmer for 5 minutes, then add the cream. Reduce the heat to medium low and simmer slowly without boiling until the potatoes are barely done. Add the hot sauce and check the seasoning. Continue to simmer until the liquid begins to thicken.

When the liquid has thickened slightly, add the fish chunks. Continue to cook with minimal gentle stirring until the fish is cooked through.

Turn off the heat. Remove the herb bundle. Dish the vegetables to bowls. Place the fish on top of the vegetables and add the broth.

Mince the crisp bacon and some parsley to sprinkle on top and serve.

[rps]

Well I finally got the picture to send.

[Wayne SW/MO]

The one posted by rps is similar to what we made. It was basically a potato soup with some appropriate additions. I never thought about the clam juice, sounds good.

[jdmidwest]

Where in the world do you find the walleye? I would have to substitute something else for the meat part.

[rps]

I had good instructors that taught me a bit about TR walleye. They are not plentiful, but they grow large.

[rps]

Crappie and white bass would make great chowder, too.

[jdmidwest]

You guys have it lucky on that side of the state. I only have a spring run of walleye on the Diversion Channel or the muddy Mississippi. There are a few in rivers, but not really enough to be a target species for a trip. 5 hours drive for me at least to good walleye water.