Fish chowder is a great option to serve to your family on a cold day. It is filling and delicious and it is not surprising that many chowder recipes get handed down from generation to generation. Because fishing is such a popular sport in Canada it is no wonder that there are so many great chowder recipes available to choose from and prepare.

Pike Chowder

  • 1/2 lb northern pike, boned and filleted
  • Chicken broth (can use homemade or premade broth)
  • 8 white potatoes peeled and diced
  • 8 slices of bacon, diced
  • 4 celery stalks
  • 2 yellow onions, chopped
  • 1/2 c. milk
  • 1/2 c. table cream
  • 1/2 teaspoon white pepper, ground

 

Method of Preparation

Place peeled, diced potatoes in a pot. Mix equal parts of water and broth and pour in pot to just cover potatoes. Bring pot to a boil. Reduce heat until mixture is simmering.

Place bacon, onion and celery into sauté pan and cook over medium heat, stirring occasionally. Bacon should be completely cooked and onions should be soft before removing pan from heat. Add contents of sauté pan to potato and broth mixture.

Ensure pike fillets are cut into bite sized chunks that are slightly on the large size.

Look at broth. When it begins to look milky and the potatoes have softened, add fish chunks to pot. Cook at a simmer until pike is fully cooked through. Add milk and cream to pot in order to give chowder the texture you want. Season mixture with white pepper to taste. Serve immediately.

Northern Saskatchewan Chowder

  • 1lb walleye fillets (use largest fillets available)
  • 1lb trout fillets (any kind of trout will do)
  • Freshly ground black pepper
  • Cayenne pepper to taste
  • 4c. chicken stock
  • 1/4lb bacon, diced
  • 2 onions, chopped
  • 3 large potatoes, diced
  • 1c. milk
  • 1c. cream
  • Salt
  • 1/8 teaspoon cloves
  • Dash Tabasco sauce
  • 1 teaspoon Worcestershire sauce
  • 1/4 lb butter
  • 2 large tomatoes, seeded and chopped
  • Dried thyme

 

Method of Preparation

Cut fish into one inch by one inch cubes. Sprinkle fish with thyme and both black and cayenne peppers. Set aside.

In frying pan, heat bacon until cooked. Add onions and cook slowly. Onions should be soft but not browned.

Add chicken stock and two cups water to a large pot. Heat until simmering; add potatoes and simmer for another five minutes.

Add milk, cream, onions, bacon, cloves, any remaining seasoning and tomatoes to pot. Simmer 5 minutes. Taste and add additional seasoning according to taste.

Serve immediately. Consider chilling overnight and reheating the following day to serve. Add a spoonful of butter to each bowl before adding soup.

Raymond Levi is very passionate about Freshwater Fishing in Canada. He has been in so many places but his heart and fishing hook belongs in Canada. To know more about, fish chowder recipe, drop by his favorite internet resource, http://www.freshwater-fishing-canada.com.