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Community => Butchering, Cooking, Recipes => Topic started by: saylean on August 06, 2009, 07:49:05 PM

Title: Pan Fish Chowder
Post by: saylean on August 06, 2009, 07:49:05 PM: ingredients:

4 corn on the cobs
2 carrots (cut up roughly)
2 potatoes (2 inch pieces)
1 onion (cut up roughly)
2 stalks celery (cut up roughly)
1 1/2 pounds pan fish (or any other fish you desire, 2 inch cubes)
3/4 cup heavy cream
7 cups waters
2 tablespoons veg oil
1/4 lbs bacon
salt/pepper to taste

In a large stock pot: add the veg oil, celery,onions and carrots. Cook for about 8 minutes on high, or until the onions are transparent.

Take the corn on the cobb, remove the kernals (save for later), split the cobbs in two. Add into pot with the water.

Bring to a boil.

Reduce heat and simmer for 40 minutes on low.

Remove cobbs.

Cook bacon crisp, remove from grease, dry and crush. Save for later.

Add potatoes and corn kernals and cook for 12 minutes on high/boiling. Salt and pepper to taste.

Lay fish in (do not stir so you dont break them apart). Add flour to help thicken as desired.

Add cream and shake pot to stir cream in.

Heat for 10 minutes on high. Let sit breifly before serving.

Serves 4.
Title: Re: Pan Fish Chowder
Post by: ICEMAN on August 06, 2009, 09:54:47 PM: Sounds really good. I make a similar treat at deer camp, a seafood chowder that is similar. Making me hungry.

One trick I love is a shot of wine in the pot just a minute before it is done. Mmmmmm, get me some garlic toast and I am a happy boy! :EAT:
Title: Re: Pan Fish Chowder
Post by: saylean on August 06, 2009, 10:05:14 PM: I was thinking some sort of toast would have been good with this...

it was a bit runny...so on this receipe I lessened the water...should make it more thick...flavor was good though either way...i bet tomorrow it will be even better too, letting it sit for a bit.
Title: Re: Pan Fish Chowder
Post by: ICEMAN on August 06, 2009, 10:11:07 PM: I take any roll we have in the house, butterfly it open, spread a bit of butter, dust it with minced garlic, dry onion flakes from the spice cabinet and some "old bay" seasoning and parmesan cheese.....then put it under the broiler just until it starts to brown, very delicious.

I even use the "old bay" in most of my fish soup/chowder endeavors...good stuff.
Title: Re: Pan Fish Chowder
Post by: adam.WI on August 07, 2009, 12:59:28 PM: When you said add the fish is that raw? that's how I took it but figured I would clarify.
Title: Re: Pan Fish Chowder
Post by: Wea300mag on August 07, 2009, 04:57:27 PM: That looks good saylean, I'm going to give that a try.
Title: Re: Pan Fish Chowder
Post by: saylean on August 27, 2009, 10:32:06 AM: Quote from: adam.WI on August 07, 2009, 12:59:28 PM
When you said add the fish is that raw? that's how I took it but figured I would clarify.

Hey Adam,

Sorry I missed the question on this...yes, the fish is added raw in small cubes.
Title: Re: Pan Fish Chowder
Post by: elkaholic123 on October 07, 2009, 09:23:42 PM: When do you add the bacon? :dunno:
Title: Re: Pan Fish Chowder
Post by: saylean on October 09, 2009, 10:25:01 AM: You can toss it in there when you place the cream in. Since it is all cooked up, it just needs reheated.

Hope you like it.
Title: Re: Pan Fish Chowder
Post by: adam.WI on October 11, 2009, 08:41:01 AM: Quote from: saylean on August 27, 2009, 10:32:06 AM
Quote from: adam.WI on August 07, 2009, 12:59:28 PM
When you said add the fish is that raw? that's how I took it but figured I would clarify.

Hey Adam,

Sorry I missed the question on this...yes, the fish is added raw in small cubes.
thanks for the clarification