Recipe /

Ohio Bass Chowder with Potatoes

A chowder or skillet stew gives each state-specific fish guide one recipe with cold-weather reach, which matters for making the archive useful all year.

Recipe Details

  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Servings: 4
  • Difficulty: Moderate

Ingredients

  • 1 pound bass, cut into chunks
  • 2 tablespoons butter
  • 1 onion, diced
  • 2 cups chopped potatoes
  • 2 cups stock
  • 1 cup milk or cream
  • 1 bay leaf

Instructions

  1. Cook the onion and potatoes in butter until softened.
  2. Add stock and a bay leaf and simmer until the vegetables are tender.
  3. Add the bass and milk or cream and cook gently until the fish is just done.
  4. Season with salt and black pepper and serve with bread.

Why It Works In Ohio

This recipe is tied to Ohio through the species, the pantry direction, and the produce that already belongs to the place. It is meant to read as part of a state-first archive, not a generic outdoor cookbook.