Wild game recipe: Fish chowder

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4 large ears fresh corn (canned or frozen work too)

1 yellow onion, coarsely chopped

2 carrots, coarsely chopped

2 stalks celery, coarsely chopped

4 whole peppercorns

2 quarts cold water

2 T. vegetable oil

¼ lb. bacon, diced

2 potatoes, peeled and cut into ½-inch cubes

1½ lbs. fish filets, cut into 2-inch pieces

½ c. heavy cream or half-and-half

2 T. chopped fresh parsley, optional

salt and freshly ground pepper to taste

Remove the kernels from the ears of corn and set aside. Snap the cobs in half. Heat the vegetable oil in a large stockpot over medium to high heat. Add the onion, carrot, celery and peppercorns. Cook, stirring frequently, for about 8 minutes, or until the onion is translucent. Add the cobs and 2 quarts of cold water. Bring to a boil, reduce the heat to low and simmer for 40 minutes. Take the corn cobs out and discard. In a large stockpot over medium heat, sauté the bacon until almost crispy. Set aside. Add the potatoes and reserved corn kernels to the pot, along with generous dashes of salt and pepper, and sauté, stirring, for 5 minutes. Add the corn stock. Bring to a boil and simmer for 12 minutes. Add the reserved bacon. Gently drop in the fish. Cover and cook for 3 minutes. Carefully pour the cream around the sides of the pot and swirl the pot to incorporate it — do not stir as this will most likely result in breaking up the fish.

Chef Tim Lawhern

Conservation Warden with the Wisconsin Department of Natural

Resources

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