By Len Talarico
A little backstory on this recipe. I went out for the day with my good buddy Herry looking for muskies in the Killarney area of Georgian Bay. Herry ended up catching two musky 40” and 39” a few hours into the day about 45 mins apart from each other. After that excitement we went to catch a few eater pike for the shore lunch.
We posted up on a shore line with a view and cooked up this beautiful pike chowder served in a sourdough bread bowl.
We then headed home early as the wind started howling and we already had two muskies in the bag. Full bellies and successful musky hunt. All in a days work.
INGREDIENTS
- Leeks (3 bottom halves only)
- Butter (1 stick)
- Yukon gold potatoes (1 pound bag)
- clam juice (1 cup)
- bay leaves (2)
- heavy cream (1 cup)
- Sweet peas (2 cups)
- Lemon juice/zest (1)
- Pea shoots (handful for garnish)
- Basil (handful for garnish)
- Bread loaf (round sourdough)
- Stock chicken/veg (2 cups)
- Dried chillie flakes (1 tsp)
- Green onion oil (2 tbs)
- Fish (any white fish) (1 pound)
- salt and pepper to taste
METHOD
Step 1
Cut leeks into 1/4" rounds. Rinse, tossing with hands so that leeks separate into individual rings, and drain thoroughly. Transfer to a medium pot. Add butter and toss to coat. Cover pot and cook over medium heat until leeks begin to soften, 5–6 minutes. Add potatoes, salt and pepper and stir to combine. Add clam juice, bay leaves, and 2 cups of chicken or veggie stock and bring to a boil. Reduce heat to medium-low and cook, uncovered, until potatoes are fork-tender, 15-17 minutes.
Step 2
Season Pike or whichever white fleshed fish you choose with salt and pepper. Add to pot along with cream and peas and stir to combine. Cook, stirring occasionally, until pike is opaque, 3–4 minutes. Remove from heat stir in lemon juice and throw in other half stick of butter.
Step 3
Carefully cut a circle out of the top of the loaf of bread being careful not to cut all the way through. Using your hand hollow out the loaf making room for the chowder.
Step 4
Ladle chowder into bread bowl. Top with pea shoots, basil, lemon zest and dried chillies. Drizzle green onion oil or olive oil as a substitute over the bowl. Season with salt and pepper to taste.
Enjoy a great shore lunch with friends and always remember to pack out what you have packed in.
