|
|
Bluegill Chowder Easy Recipe.
Bluegill is a delicious freshwater fish with a light taste that is best fried or cooked quickly on the stove top. They have sweet, white, flaky flesh with a very meaty taste without being too fishy.
Bluegill Chowder Recipe - Easy recipe how to cook Chowder with bluegill, can cream style corn, can evaporated milk, carrots, onion, butter or margarine, potatoes, celery, and parsley flakes.
Nutritions per 1 serving (1 cup) equals Calories 211, Sodium 282 mg, Total Fat 4 g, Potassium 474 mg, Saturated 1 g, Total Carbs 21 g, Polyunsaturated 1 g, Dietary Fiber 2 g, Monounsaturated 2 g, Sugars 6 g, Trans 0 g, Protein 15 g, Cholesterol 52 mg.
Ingredients:
- 1 lbs fresh Bluegill fillets, cut in small pieces
- 1 (12 oz.) can cream style corn
- 1 (13 oz.) can evaporated milk
- 2 carrots, sliced thin
- 1/4 cup butter or margarine
- 4 cups diced raw potatoes
- 1 cup chopped onion
- 1/2 cup diced celery
- 2 tablespoons parsley flakes
- 2 cups water
- 2 teaspoons salt
- 1/4 teaspoon pepper
|
Serves/Makes: 6-8
|
How to cook Bluegill Chowder:
- In large pan (at least 4-quart), saute onion in butter until soft.
- Add water, potatoes, carrots, celery, salt, pepper, and parsley flakes.
- Cover and simmer 15 minutes.
- Put Bluegill fillets on top of potatoes and simmer 15 minutes longer or until fish flakes easily and potatoes are done.
- Stir in corn and evaporated milk and heat just below boiling.
- Do not overcook the Bluegill Chowder or milk will curdle.
Notes:
This Bluegill Chowder is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Bluegill Chowder serves/makes: 6-8
Main Ingredient: Bluegill
Preparation Method: Fried
How to Fillet a Bluegill:
Begin by laying your fillet knife behind the pectoral fin. Cut all the way through the ribs and down to the main bone. Slice the fish from behind the gills to the backbone. Don't slice through, leave a small piece attached. Move the knife along the spine, again not to cut through. Slice all the way to the fish's tail without removing the skin yet. Lay out the fish with the skin side down. Use a fillet knife to slice all the way down the fillet. Cut away the skin. To cut a remaining bones use a clean fillet knife to get under the ribs, top to bottom, keeping the knife right under the bones, so as not to lose any of the meat.
Back to top
Bluegill Recepies
Fish Recepies
|
|
|
