You can make a hearty fish chowder with bluegill filets. And, like all chowders, you can add your favorite ingredients to make it even better.

Prep Time: 15 minutes

Cook Time: 1 hour, 20 minutes

Ingredients:

• 2 pounds bluegill filets
• 4 ears of fresh corn
• 1 medium onion
• 2 carrots
• 2 celery stalks
• 1/4 pound smoked bacon
• 2 large potatoes
• 1/2 cup heavy cream
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh parsley
• 3 peppercorns

Preparation:

Cut the corn kernels from the cob and reserve for later use. Break cobs in half and reserve. In a large pot heat vegetable oil and add chopped onion, carrot, celery and peppercorns. Saute until the onion is clear but not brown.

Add 2 quarts of water and the corn cobs. Bring to a low boil then reduce heat to a simmer. Simmer for 45 minutes. Strain broth and reserve, dispose of the cobs and other parts strained out.

In a large pot fry the bacon until crisp and reserve. Add the corn kernels and chopped potatoes to the bacon grease, with salt and pepper to taste. Saute for five minutes, stirring constantly.

Add corn stock and simmer for 15 minutes. Add the crumbled bacon and fish filets. Cover and simmer for five minutes. Pour the cream into the pot around the sides, then stir very gently or shake the pot to blend it. Stirring will break up the filets.

Ladle into bowls and garnish with the fresh parsley.

You can also add some mushrooms, either fresh or canned, when adding the corn and potatoes.