Quick Perch Chowder Recipe

Serves/Makes: 8


  • 1 pound perch (torsk or walleye) cut in small pieces
  • 2 cups water
  • 1 (12 oz.) can cream style corn
  • 1 (13 oz.) can evaporated milk
  • 2 carrots, sliced thin
  • 1 cup chopped onion
  • 1/4 cup butter or margarine
  • 4 cups diced raw potatoes
  • 1/2 cup diced celery
  • 2 tablespoons parsley flakes
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
How to cook Quick Perch Chowder:
  • In 4-quart or larger pan, saute onion in butter until soft.
  • Add water, potatoes, carrots, celery, salt, pepper, and parsley flakes.
  • Cover and simmer 15 minutes.
  • Put perch on top of potatoes and simmer 15 minutes longer or until fish flakes easily and potatoes are done.
  • Stir in corn and evaporated milk and heat just below boiling.
  • Do not overcook the Quick Perch Chowder or milk will curdle.

This recipe for Quick Perch Chowder serves/makes: 8

The Quick Perch Chowder recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

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

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