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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

February 16 2012

Food for the Ice - Perch Chowder

13 fillet's of diced perch (1/2"x1/2" or so)
1/4 cup bacon bits
1/4 butter
1/2 onion
1/4 cup floor
salt and pepper too taste
1/2 teaspoon basal
4 cups milk
and 8 red pototoes cut into 4ths

Melt butter in pot, add onion, cook till onion is soft on low, don't want too burn the butter, add flour, salt, pepper, potatoes, gradually stir in milk and add fish on medium heat until it boils.  You have to stir constantly so milk does not stick too bottom of pot.  When the sauce thickens, fish is flaking, and potatoes are soft....eat up.