I can think of about 98 reasons why I enjoy fishing as much I do. Always No. 1 is experiencing that electrifying moment when the lure or bait suddenly comes to life and you know you’ve done everything right.
Second only to that incredible rush is the fact that I really enjoy eating fresh-caught fish—just about any way you care to prepare it. But this time of year, when the days get cool and the nights get cold, I start dreaming about one fish-dish in particular. Chowder!
I’m no Alton Brown or Bobby Flay, and it doesn’t take a rocket scientist to prepare this recipe. But it is good, and you can make it with any fairly firm, white-fleshed fish—crappies, ‘gills, perch, walleyes—even pike or bass.
Fish Chowder
Stuff You Need
3 strips thick-cut bacon
1 large onion (chopped)
1 stalk celery (diced)
4 cups fish or chicken stock
4 cups potatoes (chopped to bite-size)
1 ½-2 pounds boneless fish fillets (cut into 1/2- to ¾-inch cubes)
Salt to taste
Ground black pepper to taste
24 ounces evaporated milk
1 15 oz. can whole kernel corn (drained)
How You Make It
1. Cook bacon in large stockpot until crisp. Remove bacon; crumble. Pour off all but 1 to 2 teaspoons of the drippings from stockpot.
2. Cook onion and celery in same stockpot until crisp-tender, stirring occasionally. Add potatoes and fish or chicken stock; bring to a simmer. Simmer 10 minutes or until potatoes are nearly tender. Add fish; simmer 10 minutes or until fish just begins to flake.
3. Stir in evaporated milk, corn, salt and pepper; cook until heated through (do not boil). Garnish with crumbled bacon.
This recipe makes about 10 one-cup servings, so you can figure on it feeding about four hungry anglers. Add a platter of warm cornbread or biscuits, and it’s a full-meal deal that’ll satisfy everyone.
Let me know how you like it. Better yet, what’s your favorite fish recipe? I’m always looking for new ways to prepare my catch. — Kurt