I am often intrigued by the shore lunch efforts of our guests. I hear about things like beer battered fish, to tinfoil packs of fish with peppers and stewed tomatoes to even chowder cooked over a fire (recipe below). Ted and Dick are longtime guests who make their yearly visit to our full service lodges. Each year accompanying their adult beverage order, comes the list below. Mid week during their trip, they cook up a big batch of chowder to ease the fried fish burn 🙂 There aren’t many ingredients, but it sure tastes good eaten outside, while sitting around a fire and rehashing the morning’s fishing tales. Give it try and see for yourselves!
- 3 medium washed potatoes
- 3 medium onions
- 2 cans of (stewed) tomatoes
- 2 cans of corn (an equivalent of frozen corn would be fine too)
- 2 cans of evaporated milk
- 1/2 – 3/4 stick of butter
- 12 strips of crisply fried bacon
- 5 walleye; filleted and then cut into one-inch cubes
- Salt and pepper
- Cut washed potatoes (potatoes do not need to be peeled) and onions into 1/2 inch cubes and place in a large pot. Cover with water and place over medium-high heat.
- When potatoes and onions are almost cooked, add the tomatoes and their liquid as well as the corn to the pot. (If using canned corn, discard the liquid.) If tomatoes are whole or in large pieces, they should be broken or cut into smaller pieces.
- Next add the walleye, stirring occasionally. Once the fish is thoroughly cooked, turn off the stove.
- Break bacon strips into half-inch pieces and add to the pot along with about half a stick of butter. Keep butter as a large piece.
- Once butter has fully melted, the chowder should be cool enough to add the evaporated milk. Don’t add the milk too early or it will curdle. For a richer sauce and hardier chowder add the rest of the butter.
- Gently stir the chowder to thoroughly mix the ingredients without breaking up the pieces of walleye.
- Add salt and pepper to taste, serve, and enjoy 🙂