If you are in search of a warm, great tasting, and easy to cook meal your in luck! Guide Brian Brosdahl shares his famous Perch Chowder Recipe.

To cook the Perch chowder you’ve got to catch some perch and then it all starts with an 8 quart stock pan on high heat. Add enough oil prevent any sticking at the bottom of the pan and then add 1 diced sweet onion.

Add diced carrots and diced celery and cook until the onion becomes translucent.

Once the onion is translucent add in garlic and sauté it for a few minutes until the garlic is cooked. Stir occasionally to prevent any of the vegetables from burning.

Next add in sweet potatoes and red bliss potatoes and sauté them for a minute.

Now it is time to add one can of tomato soup as well as one jar of spaghetti sauce and stir it around mixing in all the vegetables.

While that is cooking add shredded carrots, 1 can of kidney beans, 1 can of black beans and green beans that have been diced into one inch long pieces.

Add diced tomatoes and about a cup of water and mix the chowder throughly.

Now that you have all the vegetables in it is time to add the spices. First add Franks Red Hot. If you like spicer food add more, if you don’t add else this is personal preference. Next add celery salt, paprika and cayenne pepper.

Once that has all been added bring it to a boil and then reduce the heat and let the chowder simmer for about and hour and a half. Make sure to stir occasionally.

While that is simmering, cube your perch into bite sized pieces and then add to the chowder and let it cook for another 20 minutes.

Finally add a cup of almond milk, cooked wild rice, parmesan cheese and salt and pepper. Stir it for 5 minutes until it incorporates into a nice mix. Once that is done the Perch Chowder is ready to go.

Enjoy!

 

INGREDIENTS:

2 lbs. of diced perch
3 table spoons canola oil
2 cans of tomato soup
8 small red bliss potatoes diced
2 garlic cloves minced
1 sweet potato diced
2 shredded carrots
4 carrots pealed and diced
5 celery stalks diced
2 small onions diced
2 small tomatoes diced
1 small can black beans drained and washed
1 small can of kidney beans drained and washed
1 cup fresh cut green beans
15 oz of spaghetti sauce
1-1/5 cups water
1/3 cup almond milk
1/2 cup cooked wild rice
Dash of cayenne pepper
1 tsp paprika
1 table spoon Frank’s Red Hot Sauce
1/3 of a cup graded parmesan
Course ground pepper and kosher salt