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Russ's Bluegill Chowder

Russ Myers


Freshly caught bluegill gives this chowder a delightfully delicate flavor. An eating experience not to be forgotten.


★★★★★ 2 votes

4-6 servings
10 Min
40 Min
Stove Top


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1 1/2 lbs. bluegill filets
6 med. red onions, sliced
2 lg. carrots, peeled and cut up
2 lg. potatoes, peeled and cubed
2 1/2 C. whole milk
1/2 C. flour
salt to taste
pepper to taste
thyme or marjoram
2 Tbs. butter or margarine
mushrooms (optional)

How to Make Russ's Bluegill Chowder


  • 1Steam vegetables and fish until desired tenderness. Melt the butter in a large saucepan. Add the flour to make a paste. Slowly add milk to keep it from lumping. Cook over low heat until thickened. Add salt and pepper to taste. Add more milk depending on the thickness of the soup you desire. Add steamed vegetables and fish. Add spices as desired. Serve hot.

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About Russ's Bluegill Chowder

Course/Dish: Fish, Chowders
Main Ingredient: Fish
Regional Style: American
Other Tag: Heirloom

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