Published January 13, 2013, 05:00 AM

Recipe for Pike Chowder: a use for the now abundant pike

Aside from the formidable battle they put up on hook and line, pike also are overlooked — and largely underappreciated — by many anglers who don’t think a fish is worth eating unless it’s a walleye. They would be wrong; pike are excellent table fare, and once those pesky “Y” bones are removed, many a “walleye snob” has been convinced and converted.

By: Brad Dokken, Grand Forks Herald

These are good times to be a northern pike angler in North Dakota, where dozens of new lakes that appeared on the landscape during the wet cycle now sport healthy populations of the toothy predators, many in the 5- to 8-pound range. So abundant are pike that the Game and Fish Department recently raised the statewide limit to five from the previous limit of three.

Aside from the formidable battle they put up on hook and line, pike also are overlooked — and largely underappreciated — by many anglers who don’t think a fish is worth eating unless it’s a walleye. They would be wrong; pike are excellent table fare, and once those pesky “Y” bones are removed, many a “walleye snob” has been convinced and converted.

Pike have firm, white flesh that makes an excellent main ingredient in fish chowder that will warm the innards on even the coldest of winter days. This recipe from Kris Winkelman of Babe Winkelman Productions definitely is worth a try.

Pike Chowder

½ cup onions (chopped)

2 cloves garlic (crushed)

8 oz. pkg. cream cheese

1 can corn (do not drain)

2 tablespoons butter

1 can potato soup

1 can tiny shrimp (drained)

1 can clam chowder soup

1½ cans of milk

1½ pound pike fillets cut into bite-size pieces

1 can of clams drained

Salt and pepper

Melt butter in skillet; add onions and garlic; sauté until onions are transparent and add rest of ingredients except cheese. Cook until fish flakes, add cheese and salt and pepper to taste. Cook until cheese melts; keep stirring so chowder doesn’t burn or stick. Serve in bread bowl.


Kris Winkelman hosts the “Kris’ Kitchen” segment on Babe Winkelman’s “Good Fishing” and “Outdoor Secrets” television shows.

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