SMOKED MACKINAW AND PIKE CHOWDER

[pikeman_95]

I was lacking the the smoked Salmon but had a good supply of smoked Mackinaw trout and Northern Pike. I liked the look of this chowder. I extend my thanks to the originator of the chowder recipe.

http://www.susanminor.org/forums/showthread.php?241-Smoked-Salmon-Chowder

So I made my changes. The smoked Mackinaw was just right to flavor the chowder. The Pike cubes stay firm and give a nice chowder base. First I de-boned everything very well and minced the smoked Mackinaw very fine. Then I cubed the pike meat in 1/2 inch cubes.


Then we cooked the base chowder until the potatoes stareted to soften, and then added the fish.


Once the fish is cooked I then put the chowder in a double boiler and added the milk. I then heated the finished chowder to a hot serving temperature. Add a few oyster crackers and serve.



This turned out to be a great dish and will be a staple at our house.
Kirby

[Tenpoint5]

That just had to be killer Kirby. Did the smoke flavor come through or was it washed out?

[NePaSmoKer]

Kirby

That chowder is the schiznet  ;D

[pikeman_95]

The smoke flavor was fantastic. It made the kitchen smell great. Our guest cleaned up the pot. [Lucky I hid half of the base chowder in the fridge.] They still wiped out most of a gallon of chowder and took the rest home with them. Here is the smoked Mackinaw I used. It took about 5 chunks to flavor two gallons of chowder.



I am not sure who made this recipe but it sure turned out great. I like the pike because it made the chowder nice and meaty.

KC

[SamuelG]

Dang that looks insanely delicious!

How are you doing?

Sam

[pikeman_95]

Doing better Sam. I get around for longer and longer sessions. Still neet to take a brake after a while. Thanks for asking.
KC

[SamuelG]

Great to hear! With those eats you should be back 200% in no time.

Sam

[muebe]

Oh man!

Looks excellent ;)