White Fish and Sausage Chowder

SERVINGS

8

PREP TIME

20 min

TOTAL TIME

1 hr 5 min

GLUTEN FREE

NO



Crappie—a delicious Midwest white fish—pairs wonderfully with all-natural pork sausage and hearty kale in this must-try chowder recipe.

Recipe featured on Dan Small Outdoors Radio, Wisconsin’s #1 Outdoor Radio Show.


 Enjoy these main ingredient substitutions:

ingredients
2 tablespoons butter
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1 onion, chopped
1 carrot, diced
2 ribs celery, diced
1/2 cup dry white wine
5 yukon gold potatoes, peeled and cubed
2 bay leaves
2 sprigs thyme
8 ounces clam juice
2 cups whole milk
1 cup kale, roughly chopped
2 cups heavy whipping cream
3 tablespoons cornstarch
1-2 tablespoons olive oil
1 pound crappie fillets (or other white fish)
Salt and pepper, to taste
Chopped flat leaf parsley
French bread
DIRECTIONS
Heat butter in large, heavy pot over medium heat. Crumble sausage into hot butter and brown, breaking up meat as it cooks. Remove sausage with slotted spoon, to paper towel lined plate.

Add onion, carrot and celery with a pinch of salt to remaining grease. Cook until onion is translucent, about 5-7 minutes. Add white wine; turn up heat and reduce by half. Once reduced, add potatoes, bay leaves, thyme and clam juice. Add water if needed to completely cover ingredients. Bring to a boil and cook until potatoes are tender. Once potatoes are nearly tender, add whole milk and kale. Bring back to a simmer.

Meanwhile, heat heavy whipping cream in saucepan until hot and steamy, but not boiling. Whisk in cornstarch, making sure to get rid of most lumps. Add to chowder along with browned sausage. Allow chowder to simmer for 10 minutes more until heated through and potatoes and kale are cooked. Taste and adjust seasoning as desired. Discard thyme and bay leaves before serving.

While chowder simmers, heat olive oil in frying pan. Rinse crappie fillets under cold water and pat dry with paper towels. Sprinkle with salt and pepper on both sides and cook in hot oil until cooked through and slightly browned on both sides, about 3 minutes per side.

Ladle hot chowder into bowls and place cooked fish on top. Garnish with chopped parsley and more cracked pepper. Serve with buttered French bread.

Ingredients

Directions

2 tablespoons butter
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1 onion, chopped
1 carrot, diced
2 ribs celery, diced
1/2 cup dry white wine
5 yukon gold potatoes, peeled and cubed
2 bay leaves
2 sprigs thyme
8 ounces clam juice
2 cups whole milk
1 cup kale, roughly chopped
2 cups heavy whipping cream
3 tablespoons cornstarch
1-2 tablespoons olive oil
1 pound crappie fillets (or other white fish)
Salt and pepper, to taste
Chopped flat leaf parsley
French bread
Heat butter in large, heavy pot over medium heat. Crumble sausage into hot butter and brown, breaking up meat as it cooks. Remove sausage with slotted spoon, to paper towel lined plate.

Add onion, carrot and celery with a pinch of salt to remaining grease. Cook until onion is translucent, about 5-7 minutes. Add white wine; turn up heat and reduce by half. Once reduced, add potatoes, bay leaves, thyme and clam juice. Add water if needed to completely cover ingredients. Bring to a boil and cook until potatoes are tender. Once potatoes are nearly tender, add whole milk and kale. Bring back to a simmer.

Meanwhile, heat heavy whipping cream in saucepan until hot and steamy, but not boiling. Whisk in cornstarch, making sure to get rid of most lumps. Add to chowder along with browned sausage. Allow chowder to simmer for 10 minutes more until heated through and potatoes and kale are cooked. Taste and adjust seasoning as desired. Discard thyme and bay leaves before serving.

While chowder simmers, heat olive oil in frying pan. Rinse crappie fillets under cold water and pat dry with paper towels. Sprinkle with salt and pepper on both sides and cook in hot oil until cooked through and slightly browned on both sides, about 3 minutes per side.

Ladle hot chowder into bowls and place cooked fish on top. Garnish with chopped parsley and more cracked pepper. Serve with buttered French bread.