Carp aren’t the most beloved freshwater fish. They’re invasive, non-native to American lakes, and frumpy looking.
They’re also a fun catch and plentiful. So why not put them to good use, says Keith Morgan. He makes… wait for it, carp chowder out of ’em!
“When I first made it, I was out skiing for a few hours while it cooked. I came back to an almost empty pot! My friends devoured it. They could not believe it was carp meat.”
So for any anglers out there reeling in lots of carp, consider Keith Morgan’s Friend Famous Carp Chowder recipe:
- 4 gallon soup pot
- 1 lb. butter
- 4 cups corn
- 1 cauliflower in quarter-size chunks
- 4 large potatoes/peeled and diced
- As many carp filets as will fit, then cover with water. “I prefer the white meat of the 4-5 lb. carp,” Morgan says.
- Salt and pepper to taste
- For even more flavor, add several strips of chopped bacon (a chowder favorite)
- Let simmer for two to three hours until cooked
Enjoy!