Brian in the Kitchen Recipes
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.