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Cool Cuisine For the Winter of 2017: Pike Chowder

100 Acre Woods Photography

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!

Pike Chowder
100 Acre Woods Photography

At Home Ingredients

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

On the Ice Ingredients

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

At Home Steps

  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.

On the Ice Steps

  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.

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 www.outdoorcanada.ca/2017IceCooking.

Cameron Tait

Cameron Tait

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

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