[countrygirl]

It is winter here now so I am looking for a delicious fish chowder recipe, tasty but not too much cream please. Any suggestions?

[KYHeirloomer]

Grant Schliewe, who used to guide smallmouth fisherman in Michigan, came up with this one to use the big Redhorse Suckers that would run the rivers he fished. If you use a very boney fish, follow the recipe. If not, just poach the filets all the way:

Schliewe Chowder

1 1/2 quarts water heated with 1 coarsely chopped onion. Add 2 lb filets. Simmer until fish is half done. Remove fish and strip meat from the bones.

Add about one cup each of finely diced carrots, potatoes, celery, and turnips. Cook until tender.

Return boned fish flakes and cook until done. Thicken slightly with a white sauce made with butter, flour, and milk. Add salt, pepper, garlic powder, and dried parsley to taste.

This one has zero dairy. Although it calls for walleye, any white, flaky fish will do:

Quebec Walleye Chowder

5 6-pound or 2 three-pound walleye
3 medium onions, sliced
3 medium potatoes, peeled and diced small
1/4-1/2 lb diced salt pork
1 bay leaf
4 tsp salt
1 green pepper, diced
4 medium carrots, diced
2 tbls parsley, chopped
1/2 tsp white pepper
2 cups boiling water
3 medium ripe tomatoes, diced

Filet and skin fish and cut into one-inch chunks. Put the skin, head, bones and tail into a sheesecloth bag and reserve.

Sear the pork over medium heat in a Dutch oven and turn it until golden brown on all sides. Remove the pork and drain on paper towels. Saute the onions in the pork fat until clear. Add water and the remaining ingredients except tomatoes and place the cheesecloth bag of fish parts into the water. Bring this to a low boil and cook until the vegetables are tender, about 20 minutes. Add the filet chunks to the chowder and cook until they are flaky.

Remove the bag of fish scraps and add the tomatoes. Cook the chowder for several more minutes. Gardish with chopped parsley at serving time.

If these don't appeal let me know, and I'll post others.

[Debbie]

epicurious has just done an article on the differences between clam chowders (red, white and brown). If you get on the website maybe you can see which one suits you best and follow their recipe substituting fish for clams.

KYH, that recipe sounds delicious. Shall copy that for next winter I think.
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If you cannot feel your arteries hardening, eat more cheese. If you can, drink more red wine. Diet is just "die" with a "t" on the end. Exercise is walking into the kitchen.

[KYHeirloomer]

Haven't seen that article, Debbie (I have a personal boycot against epi, so don't go there at all), but had been thinking the same thing.

Other than most of New England---Rhode Island excepted---much of the East Coast makes white clam chowder without the addition of dairy, and it would be a simple matter of subbing fish for clams.

BTW, what is "brown" clam chowder? I'm not familiar with it.