Coastal Drum Chowder

Two inshore saltwater fish that are still available in the Carolinas during the winter are the hardy red and black drum. Red drum, often called redfish, roam the shallow estuaries in large schools preying on small crabs and baitfish. Black drum cling to hard structure or prowl oyster beds searching for shellfish dinners.

Both redfish and black drum can be caught by anglers even in very cold water. Redfish have strict size limits so you have to pay attention to the regulations if you want to keep one. Black drum have no size or creel limits in North Carolina but are regulated in South Carolina so make sure you know the rules.

Both red and black drum yield hearty fillets which hold up terrific in the following recipe.

Carolina Drum Chowder

2 lbs redfish or black drum fillets, cut into chunks (nuggets)
12 slices bacon
2 cans (14.5 oz) chicken broth
4 cups milk
6 medium sized red skinned potatoes, diced
4 large carrots, sliced
1 large yellow onion, diced
1 cup mushrooms, sliced
2 tablespoons sour cream
1 teaspoon salt
1 teaspoon pepper
1 ½ teaspoons seafood seasonings (like Old Bay)

Fry the bacon in a large frying pan. When bacon is done remove and drain on paper towels. In the bacon fat fry the drum nuggets quickly-you want sear the outside (don't worry about cooking them totally through because they will cook later in the stew). When the drum nuggets are seared on the outside remove and place aside with bacon on paper towels.

Sauté onions and mushrooms in bacon grease. Meanwhile put potatoes and carrots in soup pot and add chicken broth; bring to boil. Lower heat in soup pot and add onions, mushrooms, and remaining grease to soup pot. Add milk, sour cream, and seasonings, stir, and simmer 20 minutes at med heat. Crumble bacon and add bacon and drum chunks to pot. Stir and simmer on med low heat 15 more minutes.

For more fish and seafood recipes see my blog A Dash of Salty and my website Surf and Salt.