Soup

Best clam chowder recipe I've found.

It's from a chef in Seattle. I follow it exactly. 

Making tenderloin ,vegetable and dumpling soup. Making a big 5 gallon batch. It gets the works. Yellow and green beans. Carrots, cauliflower, rutabaga, cabbage , peas, Lima beans taters. Oh yellow and white corn. Will send pics later. This one will be bloody Mary and tomato juice-based.

You guys sure get involved. For someone looking for a quick lunch this is what I do:

Take a couple of crappie (or other fish) filets and microwave for 1-2 minutes. Put in one can of cream of potato soup and 1/2 can of milk, a pad of butter and sprinkle some parsley flakes if you wish. Microwave for 3 minutes. Stir and eat. It's a very good fish chowder. I'm having it today.

I'm making a seafood chowder tonight. Going to use walleye from the freezer instead of halibut. Clams, shrimp, walleye and bacon. What can go wrong? 

I made the clam chowder last night, though I made a half of the recipe.  I really enjoyed it!  Only difference I made was I finely chopped up part of a jalapeno for the heat instead of the hot sauce.  I also added some parsley on top for my bowl.

My wife and kids wouldn't try it, lol!

Campsite fish chowder:

Ingredients

Small jar of medium or hot salsa,

Small jar of tomato sauce

Couple of onions roughly chopped and gently fried

8-12 mushrooms roughly chopped and gently fried

Few stalks of celery roughly chopped and gentled fried

Small can of water chestnuts (yes)

Dozen large shrimp peeled

Dozen oysters or clams, cleaned and removed from shell

4-6 fillets of two types of fish: Sheepshead, white bass, pike, salmon, etc.

Instructions

Saute onions and mushrooms, pour in salsa and tomato sauce then refill jars with water and add to large pot.  Let it cook together for 20-30 minutes.  Then add shrimp, fish, oysters, and water chestnuts.  Cook for 6-8 minutes.  Serve as chowder or over rice or paste.  Couldn't be much easier, tastes amazing, and is a good way to get rid of extra filets.

Venison Vegetable Soup

1 Tbsp Vegetable Oil

~2 lb. Venison, cubed or shredded

1 Cup Diced Onion

16 oz. Frozen Mixed Vegetables

2-14.5 oz. Cans peeled and diced tomatoes with juice

3 Cups Potatoes, peeled and cubed

4 Cups Water

1 Tbsp White Sugar

2 tsp Beef Bouillon Granules

1 tsp Salt

½ tsp Ground black pepper

½ tsp Garlic powder

¼ tsp Hot Pepper sauce

Heat oil in a stock pot or Dutch oven over medium high heat.  Brown the venison in the hot oil.  Add onion, cover pot and simmer over medium heat for 10 minutes, or until onions are translucent.   Stir in mixed vegetables, tomatoes, and potatoes.  Combine the water, sugar, and bouillon, stir into the soup.  Season with salt, pepper, garlic powder, and hot pepper sauce. Cover and simmer for at least one hour, or until the meat is tender.

I sometimes make my own stock by boiling some of the bones from a deer I've shot and removing the meat off of them (that's how I get the shredded venison vs the cubed).  The arm bones, shoulder bones, and the neck bones work well for this.