Few things are as comforting as a hot bowl of chowder on a cold winter day, and while clam chowder has easily become one of the more popular of chowders, fish-based varieties have been a staple among seafarers and landlubbers alike for hundreds of years.
For this recipe, Pat Kehoe, director of international partnerships at Ducks Unlimited Canada, a non-profit organization committed to the conservation of Canada’s wetlands and associated waterfowl habitats, demonstrates how he prepares a simple, yet delicious, pike chowder with cattail roots and wild leeks.
It’s a recipe that celebrates ingredients found in many a backyard, paired in ways that both honor tradition and challenge culinary convention.
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