Mako Matt:
I have heard this works good with either tog or striper:
Partnership's Striper Chowder(White)
5 slices of bacon, chopped
1 large onion, chopped
4 medium potatoes, diced
2 carrots, diced
2 celery stalks, diced
3 cups canned chicken stock
1 can corn
1 tsp. salt
1/2 tsp. pepper
3 tbsp. butter
3 tbsp. flour
3 cups whole milk(or light cream)
2 tbsp. fresh parsley, minced
Paprika
2 Bay Leaves
Onion and Garlic Salt
About 24 ounces of striper(about 1 side of a slot fish) cut into 1/2 inch cubes
Directions:
Fry bacon pieces in a large saucepan until crisp. Remove them with a slotted
spoon and reserve. Add onion to saucepan and cook in the bacon fat until
softened. Add the carrots and celery. Cook until semi-firm. Add some olive
oil if needed. Add potatoes, chicken stock, striper pieces, bacon, corn, salt,
pepper, bay leaves, and a couple of dashes of both garlic and onion powder.
Cook for 15 minutes or until potatoes are done.
In a second saucepan, melt butter, then add flour, stirring to make a roux.
Cook for 1 minute. Add cream or milk and stir until thicken over low heat.
Add milk mixture to vegetables and heat over low heat for another 10 minutes.
Garnish each bowl with fresh minced parley and a touch of paprika. Enjoy!
I have heard this works good with either tog or striper:
Partnership's Striper Chowder(White)
5 slices of bacon, chopped
1 large onion, chopped
4 medium potatoes, diced
2 carrots, diced
2 celery stalks, diced
3 cups canned chicken stock
1 can corn
1 tsp. salt
1/2 tsp. pepper
3 tbsp. butter
3 tbsp. flour
3 cups whole milk(or light cream)
2 tbsp. fresh parsley, minced
Paprika
2 Bay Leaves
Onion and Garlic Salt
About 24 ounces of striper(about 1 side of a slot fish) cut into 1/2 inch cubes
Directions:
Fry bacon pieces in a large saucepan until crisp. Remove them with a slotted
spoon and reserve. Add onion to saucepan and cook in the bacon fat until
softened. Add the carrots and celery. Cook until semi-firm. Add some olive
oil if needed. Add potatoes, chicken stock, striper pieces, bacon, corn, salt,
pepper, bay leaves, and a couple of dashes of both garlic and onion powder.
Cook for 15 minutes or until potatoes are done.
In a second saucepan, melt butter, then add flour, stirring to make a roux.
Cook for 1 minute. Add cream or milk and stir until thicken over low heat.
Add milk mixture to vegetables and heat over low heat for another 10 minutes.
Garnish each bowl with fresh minced parley and a touch of paprika. Enjoy!
