Season 9 Episode 3


October 6th Outdoor Show


Tip Of The Week.

Deer have a great sense of smell and hearing let alone sight. To get the big buck you must try and outsmart those senses. Your body, let’s face it stinks, makes odors that need to be eliminated or at least toned down. Shower with unscented soap, launder your clothes the same way. Wear rubber boots or scent guard your leathers. Be extra quiet and once in stand be still. This will help you to bag a big one. But as we all know nothing is a sure thing with deer.

Recipe Of The Week.

Lake Erie Perch Chowder

This is a pretty standard fish chowder with some Polish flair tossed in. I of course used Lake Erie yellow perch, but any firm fish will do. Use a good chowder fish like perch, tautog, tilefish, sturgeon, cobia, California white seabass, grouper — the key is firm and white. Most good Polish kielbasa sausage is smoked, and while you can use whatever sausage you want, make sure it is smoked. You want that flavor with the mild fish. The dill really adds something to the stew, but if you hate it, use parsley instead. As for the sour cream, put it in a bowl at the table and let people add it to their liking.


  • Prep Time20 mins
  • Cook Time40 mins
  • Total Time1 hr
  • Course: Soup
  • Cuisine: Polish
  • Keyword: chowder, fish
  • Servings: 8 people
  • Calories: 264kcal
  • Author: Hank Shaw



  • 3tablespoonsunsalted butter
  • 1large yellow or white onion,about 2 cups, chopped
  • 1 1/2poundsYukon Gold or other waxy potatoes,peeled and diced
  • 1-quart fish or clam stock
  • 2cupswater
  • 1/2teaspoonmarjoram
  • Salt and black pepper
  • 1 1/2poundsskinless yellow perch fillets,cut into chunks
  • 6to 8 ounces Polish kielbasa,sliced
  • 1/4cupchopped fresh dill or parsley
  • 1cupsour cream,served tableside



  1. Melt the butter in a Dutch oven or other heavy pot over medium heat. When it stops frothing, add the chopped onion and cook gently until its soft and translucent. Do not let it brown.
  2. Add the potatoes and coat with the butter. Cook for 1 to 2 minutes to let the butter absorb a bit. Sprinkle everything with salt. Pour in the fish stock, water and marjoram and add salt and pepper to taste. Simmer gently for about 20 minutes, or until the potatoes are tender.
  3. Once the potatoes are tender, add the perch and the kielbasa and simmer another 10 minutes. Turn off the heat and add the dill.
  4. Ladle into bowls and let everyone add sour cream to taste at the table. Serve with lots of beer. and some crusty bread.


If you are looking for a chowder that works well with Great Lakes salmon and lake trout, try my Salmon Chowder.