Hydrate the mushrooms and onions and tomatoes if desired. Cut your fillets into 1 inch pieces. Bring the water to a boil and add all the ingredients. You will probably need 1-2 cups more water than the soup base asks for. Add water as necessary to make the soup to the consistency you like. Simmer for about 30 minutes or until the fish is done. We love to do this over an open fire, and it is really difficult to wait until the soup is done as the aroma is overwhelming. Fish Chowder is best on cold and rainy days. Both walleye and northern pike work well in the chowder.
by Hogan Courrier
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This recipe was added on 21 Feb 2010 and has been viewed 181 times.