Lake Erie Perch Chowder
User Reviews
5
Lake Erie Perch Chowder
Description
To make Lake Erie Perch Chowder, butter is melted and gently sweats chopped onions until translucent. Potatoes are added and coated briefly in butter before simmering in fish stock and water with marjoram, salt, and pepper until tender. Yellow perch fillets and sliced Polish kielbasa are stirred in to cook through, infusing the chowder with savory seafood and smoky flavors. Fresh dill is added just before serving, imparting herbaceous brightness.
The chowder offers a creamy, hearty texture with chunks of fish and sausage providing protein and flavor complexity. Serving it with sour cream adds optional richness that diners can adjust to taste. The recipe suggests pairing with beer and crusty bread to complement the chowder’s fullness.
An alternative salmon chowder using Great Lakes salmon or lake trout is suggested in the notes as a variation.
Ingredients
- 3 tablespoons butter unsalted
- 1 onion about 2 cups, chopped, large, yellow or white
- 1 1/2 pounds potato peeled and diced, Yukon Gold or other waxy variety
- 1 quart fish stock or clam stock
- 2 cups water
- 1/2 teaspoon marjoram
- salt
- black pepper
- 1 1/2 pounds yellow perch fillet cut into chunks, skinless
- 6 Polish kielbasa sliced, to 8 ounces
- 1/4 cup dill chopped fresh, or parsley
- 1 cup sour cream served tableside
Instructions
- Melt the butter in a Dutch oven or other heavy pot over medium heat. When it stops frothing, add the chopped onion and cook gently until its soft and translucent. Do not let it brown.
- Add the potatoes and coat with the butter. Cook for 1 to 2 minutes to let the butter absorb a bit. Sprinkle everything with salt. Pour in the fish stock, water and marjoram and add salt and pepper to taste. Simmer gently for about 20 minutes, or until the potatoes are tender.
- Once the potatoes are tender, add the perch and the kielbasa and simmer another 10 minutes. Turn off the heat and add the dill.
- Ladle into bowls and let everyone add sour cream to taste at the table. Serve with lots of beer. and some crusty bread.
Notes
- For a similar chowder using different fish, try substituting Great Lakes salmon or lake trout for yellow perch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 18g | 6% |
| Protein | 22g | 44% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 103mg | 34% |
| Sodium | 469mg | 20% |
| Potassium | 760mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 449IU | 9% |
| Vitamin C | 21mg | 23% |
| Calcium | 155mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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