Perch Chowder Recipe 425

LAKE ERIE PERCH CHOWDER

Steps:

• Melt the butter in a Dutch oven or other heavy pot over medium heat. When it stops frothing, add the chopped onion and cook gently until its soft and translucent. Do not let it brown.
• Add the potatoes and coat with the butter. Cook for 1 to 2 minutes to let the butter absorb a bit. Sprinkle everything with salt. Pour in the fish stock, water and marjoram and add salt and pepper to taste. Simmer gently for about 20 minutes, or until the potatoes are tender.
• Once the potatoes are tender, add the perch and the kielbasa and simmer another 10 minutes. Turn off the heat and add the dill.
• Ladle into bowls and let everyone add sour cream to taste at the table. Serve with lots of beer. and some crusty bread.

NEW ENGLAND FISH CHOWDER

Steps:

• In a Dutch oven, melt 1/4 cup butter over medium heat. Cook onions until tender but not browned. Add the potatoes, salt, pepper and water. Top with fish. Simmer, covered, until potatoes are fork-tender, 20-25 minutes. , In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Stir in evaporated milk and remaining butter; add to fish and potato mixture. If desired, season with additional salt and pepper. Heat through.

WALLEYE CHOWDER

Steps:

• In a large saucepan, saute bacon until crisp.
• Remove, drain, crumble bacon.
• Set aside.
• Remove bacon fat from pan, leaving one tablespoon in pan.
• Add celery and onion to pan.
• Saute until tender.
• Sprinkle with flour, stirring constantly.
• Cook 3 minutes.
• Add potatoes, stock, wine and bay leaf.
• Simmer until potatoes are barely soft.
• Add all remaining ingredients.
• Cook until the walleye is just tender.
• Do not overcook.
• Sprinkle crumbled bacon over the top and serve.

FISHERMAN'S CATCH CHOWDER

Steps:

• In a slow cooker, stir together the cod, tomatoes, clam juice, onion, celery, carrots, wine, parsley, rosemary, and salt. Cover, and cook on Low 7 to 8 hours or on High 3 to 4 hours.
• One hour prior to serving, mix flour, butter, and light cream in a small bowl. Stir into the slow cooker until the fish mixture is thickened.

PERCH CHOWDER RECIPE - (4.2/5)

Steps:

• Melt the butter in a Dutch oven or other heavy pot over medium heat. When it stops frothing, add the chopped onion and cook gently until its soft and translucent. Do not let it brown. Add the potatoes and coat with the butter. Cook for 1 to 2 minutes to let the butter absorb a bit. Sprinkle everything with salt. Pour in the fish stock, water and marjoram and add salt and pepper to taste. Simmer gently for about 20 minutes, or until the potatoes are tender. Once the potatoes are tender, add the perch and the kielbasa and simmer another 10 minutes. Turn off the heat and add the dill. Ladle into bowls and let everyone add sour cream to taste at the table. Serve with lots of beer. and some crusty bread.