Michigan Whitefish Chowder Recipes

MICHIGAN WHITEFISH CHOWDER

Steps:

• 1. In a large skillet, combine the water, bay leaves and fish fillets. Bring the water to boil, reduce heat and simmer over low heat for about ten minutes.
• 2. When fish is cooked completely, transfer to a shallow bowl and cover to keep warm. Reserve 2 cups of the liquid and bay leaves.
• 3. In a dutch oven, fry the bacon until crisp. Transfer to a plate lined with paper towels.
• 4. Remove all buy one teaspoon of the bacon fat and saute the onion and celery until the onion is translucent. Be sure not to overcook or brown the vegetables.
• 5. Add the reserved cooking liquid to the Dutch oven. Add in the bay leaves, dill weed, salt and pepper. Bring to a boil, reduce heat and simmer for about 10 minutes.
• 6. Add the whole milk, potatoes and smoked whitefish or sausage. Simmer over low heat for about 20 minutes or until potatoes are tender. Add the chunks of whitefish to the chowder, stirring well.
• 7. Cook for another two to five minutes. Add additional seasoning if desired.
• 8. Transfer to serving bowls. Garnish with the pieces of bacon and minced chives.

FISH CHOWDER

Steps:

• In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
• Add chicken stock and potatoes; simmer for 10 minutes.
• Add fish, and simmer another 10 minutes.
• Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.