This is a recipie I got from a guy that made me perch chowder once
I think he got it offline
INGREDIENTS
•1 pound lean bacon (cut into 1” pieces
•3-4 medium potatoes (cut into cubes or slices)
•1 large or 2 medium onions (diced or sliced)
•10-15 large mushrooms (diced or sliced)
•4-6 reg. cans Cream of Potato soup (or 1 – 2 large cans)
•1 quart whole milk (or more…to “extend”)
•1 tablespoon crushed garlic (to taste)
•2 teaspoons black pepper (to taste)
•1 teaspoon cayenne pepper (to taste)
•1 bunch fresh perch fillets (1# - 2#…or more) STEP BY STEP
1.Fry bacon pieces until semi-crisp. Remove to large soup pot. Save drippings in fry pan.
2.Fry potato pieces in bacon drippings, until softened and browned.
Remove to soup pot, leaving as much bacon drippings as possible.
3.Simmer onion and mushrooms together in remaining bacon drippings.
Cook until onions are translucent and mushrooms mostly cooked.
4.Add mushrooms, onions and all other ingredients (except the fillets)
to the soup pot.
5.Start cooking, first on high heat and then lower, to prevent burning
of milk and soup. Stir frequently.
6.Keep heating and stirring until fishless soup mixture is warm enough
to start steaming.
7.Add fish fillets, and stir into hot soup.
8.Keep heating and stirring until fish fillets turn opaque and flaky.
9.When soup is bubbling, and fillets are broken up and mixed into it,
turn off the heat begin ladling into large bowls.
10.Serve with oyster crackers, extra seasonings, Tabasco sauce, etc.