March 30, 2014

My Pike Chowder

I've had more than a few requests for this so here it is.

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.
Cover and cook until the potatoes are tender but not soft, the onions are translucent but not crisp, the garlic is well absorbed but not browned, and the bacon is curling but not crisp. Add olive oil or more bacon if the potatoes start to stick. A couple of tablespoons of water helps too. This will not take long. Check often to make sure potatoes, onions and bacon are not sticking.

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.
Cover and continue to simmer only until the pike is translucent. Just a few minutes.

Stir all your ingredients and Add:
  • 1-2 Cans of Creamed Corn
  • 1-3 Cans of Evaporated Milk
The amount of Corn and Milk will depend, of course, on how much chowder you are making. Add a little at a time and test for flavor and thickness.

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. 


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