Made a panfish chowder from perch...very good wife really liked it...I'll be making alot to freeze for meals and take out on ice with me Ben
Here’s my recipe MacI first put this recipe up in '03. Lot's of members have enjoyed it. Simple and delish!Perch Chowder (or Chowdah)1 cup each diced (about 1/4" cube)*potato*carrot*celery*onion1 can whole kernal corn (drained)1 can chopped tomatoes3 cups cubed perch fillets (or more)3 whole bay leaves2 Knorr vegetable boullion cubes (extra large cubes)4-6 cups hot water or fish stockPut vegetables in pot with bay leaves and boullion cubes, cover with water and bring to a boil...reduce heat and simmer 1 hour (minimum)Season to taste with: Sea or Kosher salt, black pepper, pinch of Rosemary, dash of Old Bay ( We like lots of pepper...BAM!)When vegetables are tender add perch and simmer 1/2 hour moreServe with a topping of grated Romano cheese and a side of Garlic ToastSubstitutes;*replace perch with any white flesh fish*replace part of water with canned clam juice, fish or vegetable stock...chicken stock will work as well*chopped scallions or leeks for onionsEnjoy!