Fish Chowder Recipe

A delicious appetizer or main course

A fish chowder recipe is a terrific way to impress company at dinner time. Good fish chowder recipes can become a family favorite that will impress even your pickiest eater. Anglers in Canada have been preparing fish chowder for years and have come up with some very tasty recipes.

Below is a mouth-watering sample taken from the forthcoming on-line cook book titled Canada’s Best Fish Recipes. Many of Canada's delicious recipes are soon to be in one easy location for the entire world to enjoy.

In the book you will find fish recipes you can prepare on shore, in the kitchen, on the BBQ and even for Good Friday & Passover.

The common denominator with these easy fish recipes is taste. You will only find tested and true meals in Canada’s Best Fish Recipes. With well over 700 recipes, you are sure to find a number of favorite fish dishes to satisfy your family and friends.

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Ingredients

1/2 Pound northern pike fillets
Chicken broth
8 Potatoes diced and peeled
8 Slices of diced bacon
4 Stocks of celery
2 Onion chopped
1/2 Cup of milk
1/2 Cup of cream
1/2 Tsp ground white pepper

Add a 50/50 water-chicken broth mixture to a pot. Make sure the mixture is enough to just cover the potatoes when added. Bring potatoes to a boil and then reduce to a simmer.

Cook the bacon, celery and onion in a sauté pan over medium heat. Stir occasionally until onions are soft and bacon is cooked. Add the onions, celery and bacon to the potato mixture.

Cut the northern pike fillets into large bite size chunks.

When the potatoes are soft and the broth is starting to get a milky appearance, add the fish chunks. Simmer until the fish is cooked throughout. Add cream and milk to bring the soup to the desired texture. Season with pepper and serve.

Serves 4 to 6.

Northern Saskatchewan Fish Chowder Recipe

1 Pound walleye fillets (the bigger the better)
1 Pound trout fillets
Black pepper
Cayenne pepper
4 Cups chicken stock
1/4 Pound diced bacon
2 Chopped onions
3 Large diced potatoes
1 Cup milk
1 Cup cream
Salt
1/8 Tsp cloves
Dash of Tabasco
Tsp Worcestershire sauce
1/4 pound of butter
2 Large seeded and chopped tomatoes
Thyme

Cut the walleye and trout fillets into cubes that are 1 inch by in inch. Sprinkle the pieces with thyme, black pepper and cayenne pepper. Set to the side.

Fry the bacon until cooked in a separate pan. Add onions and cook until they are soft (try to avoid browning).

In a large pot add the chicken stock and two cups of water. Bring to a simmer and then add the potatoes. Simmer for another 5 minutes.

Add milk, cream, bacon, onions, cloves, remaining seasoning and chopped tomatoes to the pot. Simmer another 5 minutes. Taste and season to your preference.

Can be served immediately, but is best if refrigerated overnight and reheated the next day.

Put a spoon of butter in each bowl and add the soup.

Enjoy!

Serves 6.

Thanks for visiting the Fish Chowder Recipe page. Don't forget Canada's Best Fish Recipes will be out shortly. Come back for a taste!

Happy cooking!

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