Author Topic: Fish chowder recipe  (Read 244 times)

Offline crappieslayer56

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Fish chowder recipe
« on: Sep 30, 2018, 06:26 PM »
Does anyone have any good fish chowder recipes? I’m looking to expand my horizons a little bit, thanks in advance!

Offline Agronomist_at_IA

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Re: Fish chowder recipe
« Reply #1 on: Sep 30, 2018, 06:37 PM »
Sounds yummy.....I wouldn't mind one.

Offline esox_xtm

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Re: Fish chowder recipe
« Reply #2 on: Sep 30, 2018, 06:58 PM »
Here's one for ya. Pretty basic but a good start...

No-Holds-Barred Cod Chowder

1/4   pound good bacon, diced
1   large onion, chopped
3   medium potatoes (about 1 pound), peeled and cut into ½-inch cubes
4   cups fish stock or chicken stock, preferably homemade
1   to 2 pounds boneless cod, cut into 1-inch chunks
2   cups corn kernels (frozen are fine)
1   cup heavy whipping cream
   Salt and freshly ground black pepper to taste

In a 3- or 4-quart kettle, saute bacon over medium heat until crisp. Remove bacon and reserve.

Still over medium heat, cook onion and potatoes in remaining bacon fat, stirring occasionally, until onion is soft and potato lightly browned, about 10 minutes. Heat stock separately.

When stock is warm, add it to potatoes and onions and simmer over medium-low heat until potatoes are just tender, about 10 minutes. Add fish chunks and corn and cook until fish is tender but not quite flaky, 8 minutes or so. Over low heat, add cream, then taste for salt and pepper (this chowder is good with lots). When heated through, garnish with the reserved bacon and serve. Makes 4 servings.

Variation: Fillets of almost any white-fleshed fish can be substituted. Adjust cooking times accordingly.
Not fish? Not an option!




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Offline appleye

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Re: Fish chowder recipe
« Reply #3 on: Sep 30, 2018, 07:05 PM »
Best one I've ever found! I found it here I don't use green peppers wife doesn't like them.

Offline icerod

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Knutson’s Fish Chowder

•   1-1/2 pounds of fish fillets (northern pike, bass, walleye, bluegill, crappies, any white meat fish will do. All fish should be skin free)
•   2-1/2 cups potatoes (diced, or as many as you want)
•   1 cup of onions (chopped, or as much as you want)
•   1 cup of celery (optional)
•   1/2 cup green pepper (optional)
•   1/4 cup  chopped parsley
•   1 can evaporated milk
•   1- 8 ounce package of cream cheese
•   1 small carton of whipping cream
•   1/2  cup of carrots( chopped, or as much as you want)
•   1/2  teaspoon of salt and pepper to taste, or season salt
•   1/2  teaspoon of oregano leaves (chopped)
•   2 Tablespoons of butter
•   Chives (chopped)
•   Shredded cheese (optional)
•   Chicken broth or water






      Place fish, potatoes, onions, carrots, celery, green pepper, and parsley into a kettle and add enough water or (chicken broth) to cover.  Boil until potatoes are tender (15 min or so).  Lower heat and add milk, cream cheese, whipping cream, butter, and season salt (salt and pepper). Stir frequently so milk products don’t burn.  Do not boil.  Sprinkle shredded cheese and chives in bowl when serving (optional).

I like using chicken broth instead of water.  I never measure the vegetables or fish I just add until I get a pot full. You can add different seasoning if you would like.  If you need to add more liquid, add milk. Great dish to take on the ice with you and heat up on your Mr. heater.
In the memory of "Team Lighting" Fish ON!
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Offline jackcott

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Re: Fish chowder recipe
« Reply #4 on: Oct 08, 2018, 08:05 PM »
Hello from Minnesota....

Not quite chowder, but our fish soup is tasty. The wine infused buttery broth is stellar.
3/4 cup butter
2 onions, chopped
2 cloves garlic (minced)
1 bunch fresh parsley, (chopped)
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine (Chablis)
2 large filets (walleye, northern pike or fish of your choice)

Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.

Stir in fish. Bring to boil. Lower heat, cover and simmer 15 minutes or until fish is cooked. Ladle soup into bowls and serve with warm, crusty bread!

Offline esox_xtm

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Re: Fish chowder recipe
« Reply #5 on: Oct 10, 2018, 01:16 PM »
Welcome to IS Jack! Great place for all kinds of stuff. Fun people and lots of viewpoints. Recipe looks good, I like fish and I like to eat so it may wind up trialed in my kitchen.

Do visit your profile and update your location so folks can see at a glance where you hail from. Doesn't have to be a street address, something general will do; "West Central MN" would work. Or Alexandra, MN. But something so we won't mistake you for a Packers fan...  ;)2
Not fish? Not an option!




"Life's too short to worry, life's too long to wait..."

 



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