Tuesday, February 21, 2006
A Curling Chowder
In the comments Questing Parson requested a curling recipe. So I spent a few moments perusing my cookbook as I sipped a morning cup of coffee and tried to pry my eyes open.
The "Hot Off the Ice" cookbook contains a wide variety of recipes from appetizer through dessert. But as you might suspect, there is quite a large selection of stews and soups.
This one is from the kitchen of Milwaukeean Marg Zoesch. If you can't find walleye, other firm whitefish will do. Walleye is a favorite in the northern USA.
Walleye and Potato Chowder
1/2 cup butter
1 1/2 onions, chopped
1 tablespoon garlic
1/2 cup flour
1 teaspoon tumeric
2 Cups potatoes, peeled and cut into small cubes
7 Cups canned clam juice
1/8 teaspoon Tabasco Sauce
2 pounds skinless and boneless walleye cut into 1 inch cubes
2 cups milk
1 cup cream
4 tablespoons chopped fresh parsley
In a paper bag, shake the onion, garlic and four together. In a large frying pan, over medium heat melt the butter and cook the garlic and onion till just tender. Add tumeric and potatoes, cook one minute. Add clam juice and Tabasco. Simmer for 20 minutes. Add walleye. Return to light boil and simmer for one minute. Stir in milk and cream. Bring just to a boil. Add parsley and serve.