About the Recipe
This is a popular dish, especially along the shores of Lake Michigan.
Ingredients
Whitefish: 1 to 2 pounds of fresh, skinless, deboned Great Lakes whitefish fillets.
Bacon; 4 to 6 slices, diced
Aromatics: 1 medium yellow onion,
three stalks celery, chopped or finely diced;
1-2 cloves garlic, minced
Potatoes: 1 to 2 large russet or Yukon gold potatoes, peeled and diced, or 10 baby potatoes, halved
Broth: 1 cup fish, chicken broth or vegetable broth (cook's choice) Some recipes also use a combination of clam juice or chicken base and clam base.
Dairy: 2 to 3 cups whole milk, or a combination of milk, heavy cream, or half and half
Thickner: 2 tablespoons sweet rice flour, cornstarch, or all purpose flour for a roux
Seasonings: 1 teaspoon salt
1 teaspoon thyme
1 teaspoon ground black pepper
1 bay leaf
Old Bay or other savory seasoning to taste. Some recipes add fresh parsley, chives, or dill
Optional Additions: Frozen sweet corn kernels, carrots, white wine, hot sauce to taste or a can of coconut cream for a dairy free variation.
Preparation
1. Cook the bacon: In a large Dutch oven or soup pot, cook the diced bacon until crisp. Remove the bacon bits to cool and reserve the bacon grease in the pot.
2. Sauté vegetables: Sauté the onions, celery, and garlic (if using) in the bacon grease until softened.
3. Build the base: Add the potatoes, broth, salt, thyme, pepper, and bay leaf. Cover and simmer until the potatoes are tender (15-20 minutes).
4. Thicken the chowder: If using rice flour, mix it with some milk until smooth and whisk it into the soup base, then add the remaining milk until the desired consistency is reached. If making a roux with flour, melt butter in a separate pan, whisk in the flour, then gradually add cold milk or half-and-half to the roux and slowly bring to a simmer, then whisk into the chowder base. You can also use cornstarch dissolved in water to thicken the chowder to your preference.
5. Cook the fish: Lay the whitefish fillets on top of the chowder, cover, and simmer for 8 to 10 minutes, or until the fish flakes easily. Alternatively, you can poach the fish in a separate pot with water or broth until it flakes, then add it to the chowder.
6. Finish and serve: Gently stir the cooked fish into the chowder. Remove the bay leaf before serving. Season with hot sauce, fresh parsley, or chives if desired.
Serve warm with oyster crackers or biscuits.