Lake Erie Perch Chowder
Ingredients
- 3 tablespoons unsalted butter
- 1 large yellow or white onion, (about 2 cups, chopped)
- 1 1/2 pounds Yukon Gold or other waxy potatoes, (peeled and diced)
- 1 quart fish or clam stock
- 2 cups water
- 1/2 teaspoon marjoram
- Salt and black pepper
- 1 1/2 pounds skinless yellow perch fillets, (cut into chunks)
- 6 to 8 ounces Polish kielbasa, (sliced)
- 1/4 cup chopped fresh dill or parsley
- 1 cup sour cream, (served tableside)
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