Yummy fish chowder with Northern Pike

Recipe courtesy Merle Ann Loman, 2011

Prep Time: 20 min

Inactive Prep Time: --

Cook Time: 30 min

Level: Intermediate

Serves: 6 servings

Ingredients

• 1 1/2 pounds filleted and deboned northern pike (use cod or other flaky whitefish if you don’t have pike), cut into 1-inch pieces
• 2 teaspoons Essence, recipe follows
• 4 slices bacon, chopped
• 1 1/2 cups chopped yellow onions
• 3/4 cup chopped celery
• 3/4 cup chopped red or green bell pepper
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 1 tablespoon minced garlic
• 1/4 cup flour
• 1/4 cup sherry (Cream sherry is best, but any will be fine. Use dry white wine if you don’t have sherry)
• 1 pound Idaho potatoes (about 2 large), peeled and cut into 1/2-inch dice
• 3 cups fish stock, or canned low-sodium chicken broth
• 2 cups corn kernels, fresh or frozen (another option is a can of creamed corn)
• 1 1/2 cups half-and-half  (if you want to reduce the fat, use skim milk)
• 3 tablespoons minced fresh parsley

Directions

Season the pike with the Essence and set aside. In a medium, heavy stockpot, cook the bacon over medium-high heat until just crisp and the fat is rendered, about 4 minutes. Add the onions, celery and bell pepper, salt and cayenne, and cook until soft, about 3 minutes. Add the garlic, and cook, stirring, for 30 seconds. Add the flour and cook, stirring constantly, until the flour turns the color of peanut butter, about 4 minutes. Add the sherry and cook for 2 minutes. Add the potatoes and stock and simmer for 5 minutes. Add the corn and simmer for 5 minutes. Add the half-and-half, and bring to a boil. Add the pike, lower the heat, and simmer until the fish flakes, about 10 to 15 minutes. Stir in the parsley and serve hot in soup bowls.

Take this on a picnic in a wide mouth thermos and serve with cheese and crusty bread.

For a printable PDF format of the recipe, click this link Fish Chowder with Northern Pike.