Panfish (Bluegill) Chowder Recipe

Serves/Makes: 4 - 6 servings

Ingredients:

  • 1 pound bluegill (or any other panfish*) fillets cut in 1-inch chunks
  • 4 slices bacon
  • 1/2 cup chopped onion
  • 1/2 cup diced carrots
  • 1/2 cup chopped celery
  • 1 can cooked potatoes, diced
  • 1 cup water
  • Salt and pepper to taste
  • 1 cup milk
  • 1 can creamed corn
How to cook Panfish (Bluegill) Chowder:
  • Brown slices of bacon in a deep pan on the stove and reserve two tablespoons of bacon drippings.
  • Place the bacon drippings in a large pan that has a cover.
  • Add onion, carrot and celery to the pan and cook for about 5 minutes, stirring constantly.
  • Stir in the fish, potatoes, water, salt and pepper.
  • Bring to a boil, then reduce heat and simmer, covered for about 10 minutes.
  • Blend in the milk and the corn. Stir and heat (do not boil) until heated through.
  • Sprinkle each serving with the crumbled bacon.
  • Serve the Panfish (Bluegill) Chowder hot with crusty bread or crackers.
Panfish (Bluegill) Chowder recipe

Notes:

The Panfish Chowder is a very affordable dish. This recipe is delicious, simple, and really easy to cook.

Comments:

The bluegill fish is a freshwater species that is originally from North America. The fish are named after the blue tint on the gills.

*Panfish is a general term that includes a number of fish species that normally don't grow larger than a frying pan.
Technically, it includes fish like crappies, bluegill, redear, green sunfish, pumpkinseed sunfish and related species.

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.


This recipe for Panfish (Bluegill) Chowder serves/makes: 4 - 6 servings

The Panfish (Bluegill) Chowder recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Bluegill (more Bluegill recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)

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