Fish Chowder

This was copied from the dnr website:

Fish Chowder’s appeal almost triggered a marital dust-up

By Chef Tim

This Fish Chowder recipe is so good that my wife and me were racing each other to see who could get to the stove first to get more. We had a good laugh about it after we had a bit more than we should have in one sitting. Give this one a try and you’ll see what we mean!

Fish Chowder: This one is for the ice anglers and their panfish catches

This is a great recipe for panfish – especially bluegills. But, feel free to substitute almost any other fish with equally satisfying results. I’ve even used Talapia.

Here is what you’ll need:
4 large ears fresh corn (Canned or frozen corn will work, too.)
1 yellow onion, coarsely chopped
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
4 whole peppercorns
2 tablespoons vegetable oil
1/4 pound bacon, diced
2 potatoes, peeled and cut into 1/2-inch cubes
1 1/2 pounds of fish fillets, cut into 2-inch pieces
1/2 cup heavy cream (or half-and-half works just fine)
2 tablespoons of chopped fresh parsley (optional)
Salt and freshly ground pepper, to taste

Here is how to make it – start with making the corn stock:

Remove the kernels from the ears of corn and set aside. Snap the cobs in half. Heat vegetable oil in a large stockpot over medium to high heat. Next, add the onion, carrot, celery, and peppercorns. Cook, stirring frequently, for about 8 minutes, until the onion is translucent. Add the cobs and 2 quarts of cold water. Bring to a boil, reduce the heat to low and simmer for 40 minutes. Take the corn cobs out and discard. The original recipe stated to strain the contents but I've found that just taking the cobs out will be just fine.

Now, make the chowder:

In a large stockpot, over medium heat, sauté the bacon until almost crispy. Set aside. Add the potatoes and reserved corn kernels to the pot, along with generous dashes of salt and pepper, and sauté, stirring, for 5 minutes. Add the corn stock. Bring to a boil; simmer for 12 minutes. Add the reserved bacon, then…. GENTLY drop in the fish. Cover and cook for 3 minutes. Carefully pour the cream around the sides of the pot, and swirl the pot to incorporate it. (Don’t stir, as this will most likely result in breaking up the fish.)

Now, be careful to not overeat and hurt yourself!

Chef Tim is Conservation Warden Lawhern, who also is administrator of the Bureau of Enforcement and Science. Lawhern writes this monthly culinary feature from the recipe books in his home kitchen. See more of his recipes at www.dnr.state.wi.us/org/es/enforcement/ww_chef_tim.htm. Reach Lawhern at Timothy.Lawhern@wisconsin.gov