Michigan Whitefish Chowder

Michigan Whitefish Chowder Recipe

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Sherry Day


A great way to use fresh Lake Superior Whitefish

★★★★★ 1 vote
20 Min
55 Min


4 c
1 1/2 lb
boneless whitefish fillets, cut into chunks
1 large
peeled and diced sweet onion
1/2 c
diced celery
bay leaves
strips bacon
1 tsp
dried dill weed
1/4 tsp
fresh ground black pepper
2-3 c
whole milk
3 medium
peeled and diced potato
1/2 lb
smoked whitefish or smoked whitefish sausage
2 c
fish stock or clam stock
1 Tbsp
minced chives


1In 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.
2When fish is cooked completely, transfer to a shallow bowl and cover to keep warm. Reserve 2 cups of the liquid and bay leaves.
3In a dutch oven, fry the bacon until crisp. Transfer to a plate lined with paper towels.
4Remove 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.
5Add 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.
6Add 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.
7Cook for another two to five minutes. Add additional seasoning if desired.
8Transfer to serving bowls. Garnish with the pieces of bacon and minced chives.

About Michigan Whitefish Chowder

Course/Dish: Chowders
Other Tag: Healthy