High Sierra Topix

Mike, You knew I'd ask, but what is your chowder recipe?

Got basic recipe from internet
1c chopped celery
1 c chopped onion
1 c chopped bell pepper (i use the red ones)
minced garlic

Above is sautéed in butter before adding to

1 qt chicken broth boiling with one cup of chopped potatoes after the potatoes are soft.
Salt and pepper to taste.

turn down heat to simmer.
Then add 1 can of creamed corn and finish off with 1 c of half and half.

My twist on the recipe is that I add teaspoon of liquid smoke, use smoked salt, a couple of bay leaves as I'm boiling the potatoes and in the sautéed mix and the broth add liberal amounts of dill. Seems that others think it is pretty good--oh yeah lots of fish--I have used smoked bonita, crab, king salmon in the recipe. This week I will be using smoked pink salmon and next week the smoked bull trout. I add enough fish that every single mouthful of chowder has fish in it.

limpingcrab wrote:Beautiful fish!

Thanks for sharing to get us all excited for fishing season!

Fishing season is all year in my boat! Except when my wife says, road trip! So I missed fishing in Dec and October in 2017.

sounds tasty, Mike!

Beautiful Bull Mike!! Green with envy. We cant get those down this way.

Gawd that's a beast and I'm sure it's tasty, too. I'm certainly envious. It will be awhile before I zip off any freshwater casts and I haven't been put too many casts into the Pacific this year, either.

Troutdog 59 wrote:Beautiful Bull Mike!! Green with envy. We cant get those down this way.

Lake Billy Chinook is about the only place I know of in the lower 48 where you can keep one (though I didn't plan on keeping this one but I couldn't get it unhooked without taking it out of the water for several minutes.So I had no choice).

What a fish. Thanks for sharing!