This creamy chowder is the perfect thing to warm you up after a cool spring day, fishing for pike on the water.  I use a lot of spring foraged wild food in this chowder, which makes it taste excellent, but you could replace those things with store bought alternatives if you can’t find them where you live. Asparagus, fresh herbs, and portobello mushrooms would do the trick! To fillet your pike with no bones, follow this guide. I like to make a stock out of the pike bones and head, which I use to make the soup. Simply simmer the bones and head (gills removed) softly for 20 minutes, then strain well.