Nothing compares to these fish chowder recipes. I offer two that are hands down the best around.
Serve with my homemade bread, and you have a hearty meal on a cold winter day.
You may use your favorite fish for these recipes; I usually use blue gill or crappie.
HOMEMADE FISH CHOWDER FROM SCRATCH
2 lbs fish fillets, chunked
6 strips fried bacon, drained and crumbled
2 TBS butter
2 cups onion, chopped
1/2 cup fresh mushrooms, sliced
1 celery stalk, chopped
4 cups chicken broth
4 cups potatoes, diced
1/2 tsp homemade Old Bay seasoning, or to taste
1 tsp homemade garlic powder
1 tsp homemade onion powder
salt and pepper to taste
1 cup clam juice
1/2 cup flour
2 (12oz) cans evaporated milk
green onion chopped for garnish
Melt the butter in a dutch oven or stock pot and saute onion, celery and mushrooms until tender.
Add chicken broth and potatoes; simmer for 10 minutes. Add fish chunks and again, simmer for another 10 minutes.
Heat the clam juice in the microwave and whisk in the flour until smooth. Add to the stock pot and mix well. Season with Old Bay, garlic and onion powder, salt and pepper.
Remove from the heat and add the evaporated milk. Serve with crusty bread and a salad.
For the evaporated milk, I mention one to two cans depending on how thin or thick you want your chowder. Only use one can for a thicker consistency.
POTATO AND CRAPPIE CHOWDER
4 cups hash brown potatoes
4 cups fish fillets, chunked
1/2 cup celery, diced
1/2 cup onion, diced
2 cans cream of mushroom soup
1/4 tsp garlic powder
1/4 tsp onion powder
1 to 2 cans evaporated milk
1/4 cup homemade unsalted butter, melted
In a saucepan, boil potatoes until fork tender. Add the fish chunks and remove when cooked. Saute the celery and onion until tender; drain.
Combine all into one large dutch oven or pot. Now add cream of mushroom soup, evaporated milk, and butter. Simmer together until hot. Do not boil or milk will curdle.
Simple and hearty soup that tastes great with salad and fresh
bread. You can top this soup with crumbled bacon and shredded cheese.
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