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


Fish Chowder
Mike Canik, Hayward

3 Tbsp. butter
1 Tbsp. flour
1 medium yellow onion, chopped
1/2 cup celery, finely diced
1/4 cup carrot, finely diced
1 large white potato, peeled and cubed
2 cups chicken stock (when using white fish)
      OR 2 cups beef stock (when using salmon or trout)
2 cups fish
1 cup heavy cream
Salt and ground pepper

In a large sauce pot, melt butter and sauté celery, onion, and carrot for 3–4 minutes. Add flour and incorporate into vegetables; add diced potato and broth (depending on the fish you are using) and simmer. While broth is simmering, poach fish in another pan until flakey. When vegetables are tender, flake fish and add to broth. Simmer for 5 more minutes; salt and pepper to taste and serve.

            Cooks note: This is a very easy recipe to make and just as easy to change to make to your taste. Cod, halibut, northern pike, or a mixture thereof work well in this recipe. Recipe makes about 1 quart of chowder.

 


WECN HOME | RECIPES HOME

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

©2011 Wisconsin Energy Cooperative News