Pike Chowder Recipe


1-2 pounds pike flesh, bone in is fine
1/3 cup butter
1/3 cup all purpose flour
4 cups milk
2-3 cubes vegetable, fish, or chicken stock
1 finely diced carrot
1 finely diced stalk of celery
1 small to medium onion, diced
2 medium potatoes, peeled and diced
1 minced clove of garlic
1/2 t. black pepper
Dash of hot sauce and Worcestershire
salt to taste
1/2 cup of white wine
nutmeg for grating
brandy (optional)
green onion (optional)


In a medium saucepan, saute butter and flour until well mixed, but be careful not to allow the flour to darken. Add vegetables, lightly cook, and de-glaze with wine. Add remaiing ingredients except brandy and nutmeg. Mix well and simmer on low heat, adjusting thickness to your taste by adding more milk, or equal parts of flour and butter mashed together.

In a separate pot, boil pike flesh in salted water for 5-6 minutes. Remove from water and discard any bones. Adjust salt to taste in soup base, and add pike in small chunks just before serving. Once in the bowl, drizzle in a little brandy and top with grated nutmeg. For a grand finish, top with diced green onion.