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Bluegill Chowder
Makes 6-8 servings

3 tablespoons bacon fat
1/4 cup finely chopped shallots
4 cups fish, chicken or vegetable stock
4 cups diced Yukon Gold potatoes
1 cup milk
1 cup half-and-half
2 cups corn kernels
1 pound bluegill fillets, quartered
2-3 tablespoons chopped fresh chives
salt and pepper

Heat bacon fat in heavy saucepan over medium-low flame. Add shallots; sauté until tender. Add stock and potatoes; simmer until potatoes are tender.

 
chowder

Remove half the potatoes and 1 cup hot broth and use a food processor, blender or immersion blender to puree the mixture until smooth. Return puree to saucepan. Stir in milk, half-and-half, corn, bluegills and chopped chives. Simmer gently 5 minutes. Add salt and pepper to taste.

Copyright by Terese Allen 2007