Larry's Fish Chowder
submitted by Larry Fleszar
Have some leftover fish that you can’t throw out to the cats? I modified
this recipe out of the magazine WALLEYE for a chowder that I feel rates with the
best of them.
1/4 lb. Bacon, cut into small pieces
1 cup celery, diced
1 cup onions, diced
2 cups potatoes, diced
1/2 lb. Fresh or frozen fish
2 1/2 cups of water
1 1/2 tsp salt
1/4 tsp pepper
3 tsp margarine or butter
1/4 cup flour
2 1/2 cups milk
1.) Fry the bacon until crisp, add onions & cook until soft. Do NOT drain
the fat
2.) Into the water, add celery, potatoes, fish, salt and pepper. Simmer 15
minutes or until
potatoes are tender. Then add the bacon, onions and
bacon grease.
3.) Melt margarine or butter in a sauce pan and stir in flour until smooth. Add
milk, stir
constantly until sauce boils and thickens.
4.) Slowly stir in the fish mixture, heat until piping hot.
This will make enough chowder for 2 or 3 hungry anglers. Double the batch
& enjoy it twice as long…..maybe!
Having tasted this great chowder at the recent Spring Show, I agree that
it is one of the best chowders that I have ever tasted.
