Vermont Fish Chowder Championship

An Outdoor Journal Special

Thank You Gifts

Watch as we crown Vermont's 2015 Fish Chowder Champion and dive into some great recipes for enjoying fresh Vermont fish. In our latest live cooking special, Vermont PBS celebrates the fresh local fishery that is Lake Champlain and crowns Vermont's first Fish Chowder Champion!



Check out these helpful videos!

Hooked on Local Fish

LCI Father's Day Derby

Filleting Demonstration

While many anglers practice catch and release fishing it's a Vermont tradition to keep some for the table. That's why there's a new effort underway hoping people take the bait on trying the fresh flavors of fish from Lake Champlain. Lake Champlain International or LCI hosts several fishing derbies every year. It is one of many ways that this non-profit organization educates and advocates for a cleaner, healthier lake. Vermont Fisheries Biologist Shawn Good demonstrates how to cut a completely boneless fillet from a freshly caught bass. This technique applies to yellow perch, crappie and other popular fish.

Watch more about Fishing on our Outdoor Journal page!

Learn more about Lake Champlain and how to enjoy its fish!

Northern Lake Fish Chowder

Here's a home version of the recipe demonstrated on the show...try it yourself to eat local and healthy!


  • 2.5 lbs Apple wood smoked lake fish- any kind will do (walleye, trout, salmon, perch, sheepshead)
  • 1 lb celery root diced
  • 1 lb carrots diced
  • 1 lb leeks or ramps (wild leeks) chopped
  • 1 lb potato diced
  • 1 lb cooked flint corn
  • 3 quarts fish stock
  • 2 cups heavy cream
  • 2 Tbsp chopped mixed parsley, tarragon, thyme, sage, rosemary, chervil
  • 2 Tbsp chopped garlic
  • 1/2 lb bacon cooked crispy and chopped
  • 2 oz. butter
  • 1 cup dry apple cider
  • salt and pepper to taste


  1. Sautee veggies, garlic, herbs and salt and pepper in butter until soft and translucent
  2. Deglaze with cider and cook until wine is reduced by 1/2
  3. Add stock, flint corn and cream and cook until veggies are soft
  4. Add fish and bring back to a boil and simmer for 10 min until it has thickened
  5. Garnish with chopped bacon and herbs


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