russ's bluegill chowder

Name: Russ's Bluegill Chowder
Prep time: 10 min
Cook time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 lbs. bluegill filets; 6 med. red onions, sliced; 2 lg. carrots, peeled and cut up; 2 lg. potatoes, peeled and cubed; 2 1/2 C. whole milk; 1/2 C. flour; salt to taste; pepper to taste; thyme or marjoram; 2 Tbs. butter or margarine; mushrooms (optional)

(2 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Freshly caught bluegill gives this chowder a delightfully delicate flavor. An eating experience not to be forgotten.

(2 ratings)

yield 4 -6 servings

prep time 10 Min

cook time 40 Min

method Stove Top

Ingredients For russ's bluegill chowder

1 1/2 lbs. bluegill filets
6 med. red onions, sliced
2 lg. carrots, peeled and cut up
2 lg. potatoes, peeled and cubed
2 1/2 C. whole milk
1/2 C. flour
salt to taste
pepper to taste
thyme or marjoram
2 Tbs. butter or margarine
mushrooms (optional)

How To Make russ's bluegill chowder

1
Steam vegetables and fish until desired tenderness. Melt the butter in a large saucepan. Add the flour to make a paste. Slowly add milk to keep it from lumping. Cook over low heat until thickened. Add salt and pepper to taste. Add more milk depending on the thickness of the soup you desire. Add steamed vegetables and fish. Add spices as desired. Serve hot.
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