Deb's Pike Chowder.
I apologize for my inability to give you specific measurements. That's not the way I roll at fish camp.
In a large soup pot on a low heat, simmer:
- 6-10 (or more to taste) strips of thick-cut Maple Bacon, cut into healthy chunks.
- 3-4 potatoes, cut into 1 inch chunks
- 1 large onion, diced large
- A couple of tablespoons of minced garlic... to taste.
While your pot is simmering, cut a pike or two, depending on size, into 1-2 inch chunks and dredge in flour. Shake off excess flour. This is important. The flour is your thickener but you don't want mud.
When the potatoes, onions garlic and bacon are ready, Add:
- the floured pike chunks
- sprinkle liberally with curry powder.
Stir all your ingredients and Add:
- 1-2 Cans of Creamed Corn
- 1-3 Cans of Evaporated Milk
Stir until hot but do not over-cook or you will have problems with the milk.
Serve hot in deep bowls with a dab of butter, salt and pepper on top.
This recipe deserves more than crackers. I like large-cut croutons or dried baguette rounds. Buy or make your own.
A hot loaf or two of garlic bread or your favorite baguette on the side is perfect with the recipe
BTW: This recipe is also great with all your Walleye Cheeks after a long week of fishing.
Enjoy!