This winter, Winnipeg hunter/angler/chef Cameron Tait is sharing four fantastic recipes with Outdoor Canada readers: Whitefish StewCaribbean TroutPike Chowder and Coconut Catfish. And even cooler, all these delectable fish dishes can be prepared right on the ice. See them all at 

Pike Chowder

For an ice-fishing feast make this hearty chowder out on the hardwater

Everyone appreciates good food any time, anywhere, and that includes anglers out on the ice. And just a little preparation can turn any boring meal into a delectable experience. To prepare this ice-fishing feast, simply do your prep before you leave home, then once you’re out on the ice cook up your fresh catch with your at-the-ready ingredients. Just a word of warning: This recipe only feeds four anglers, but the aroma is sure to tantalize many others from afar!

2100 Acre Woods Photography


  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 onion, diced
  • 2 parsnips, diced
  • 2 potatoes, diced
  • 6 strips bacon


  • 2 tbsp canola oil
  • 1 tin (398 ml) cream of potato soup
  • 398 ml water
  • Salt and pepper, to taste
  • 2 lb pike fillets


  1. Place diced carrots, celery, onion and parsnips in a travel container.
  2. Boil diced potatoes until soft and place in a separate travel container.
  3. Cook bacon until crisp, then chop and place in a separate travel container.


  1. Heat a heavy-bottomed pot on stove or over open fire. Add oil and sauté carrots, celery, onion and parsnips until tender.
  2. Add potatoes, soup and water to pot and bring to a boil. Season with salt and pepper, and reduce to a simmer.
  3. Cut pike into one-inch cubes and add to pot. Cover and simmer for 20 minutes, stirring occasionally with a wooden spoon. Check seasoning, top with bacon and serve.


A culinary arts instructor at Winnipeg’s Paterson Globalfoods Institute, hunter and angler Cameron Tait is Outdoor Canada's Table Fare game recipe contributor. His dishes are photographed by 100 Acres Wood Photography.