Fish Chowder


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1 c. chopped onion
1/4 c. butter
2 c. water
4 c. diced raw potatoes (4 medium size potatoes)

1/3 lb bacon (fried crisp) – break into bits (Retain 1 tbsp. grease)
2 carrots, sliced thin (1 cup)
1/2 c. diced celery
1 (12 oz.) can cream style corn
2 tsp. salt
1/4 tsp. pepper
2 tbsp. parsley flakes
1 lb. fish (torsk, perch, walleye) cut in small pieces
1 (13 oz.) can evaporated milk

1/3 cup frozen peas


In 4-quart or larger pan, sauté onion in butter and beacon grease until soft. Add water, potatoes, carrots, celery, salt, pepper, and parsley flakes. Cover and simmer 15 minutes.

Put fish on top of potatoes and simmer 15 minutes longer or until fish flakes easily and potatoes are done. Stir in corn, peas, evaporated milk and bacon bits and heat just below boiling. Do not overcook or milk will curdle.

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My two fishing trips with Vern have been some of the best fishing experiences I have enjoyed with friends in years. Vern’s expert knowledge of the sport and his careful attention to detail including the high end rods and reels we used, shows his dedication to his customers. This guy knows what he is doing!

Growing up and living in an area that is blessed with world class river and lake fishing tends to make oneself content with staying local, however, for the fishing experience of a lifetime, you really have to hook up with Vern Valliant.

I am looking forward to my next fishing trip with Vern,

Patrick Wallner
Redding, California

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