WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Bluegill (Fish) Chowder
Russ Myers, Necedah

1-1/2 lbs. bluegill filets
6 medium red onions, sliced
2 large carrots, peeled and cut up
2 large potatoes, peeled and cubed
2-1/2 cups whole milk
1/2 cup flour
Salt to taste
Pepper to taste
Thyme or marjoram
2 Tbsp. butter or margarine
Mushrooms (optional)

Steam vegetables and fish until desired tenderness. In a large saucepan, melt the butter; add the flour to make a paste. Slowly add milk to keep it from lumping. Cook over low heat until thickened. Add salt and pepper to taste. Add more milk depending on the thickness of the soup you desire. Add steamed vegetables and fish. Add spices as desired. Serve hot.

            Cooks note: Freshly caught bluegill gives this chowder a delightfully delicate flavor—an eating experience not to be forgotten

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2011 Wisconsin Energy Cooperative News