Another late October day, another day called off work. After some internal debate between staying home and accomplishing things, or going hunting, staying home won out. I was going to cook dinner, but I was also indecisive about what to set out. Last night was chicken, and I didn’t have enough time for a venison roast to thaw. Fish it was.
I was originally going to just scale the little guys and bake them whole, but Matt dislikes most bone-in meat. There isn’t much to them, so, chowder it was. I found this recipe for fish chowder after a bit of searching. Of course, I ended up modifying it. I used Yukon gold potatoes from my garden, I added sweet corn, I used a little bit of chicken base instead of clam juice, and obviously, I used bluegill/pumpkinseed in lieu of cod. I was also minus the cream called for in the recipe, so I whisked a few spoonfuls of sour cream into the lactose-free 2% milk I did have. Filleting the fish proved challenging, given how small they were.
It came out really, really well. Not too thick, either. There wasn’t much fish in it, given how small the fillets were. But the sour cream and sweet corn really rounded things out.
I also made some apple crisp bars with a dash of bourbon in the filling. They also came out well.
And we still have lots of bluegills and pumpkinseeds left from that big trip up north in August.