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
  • 3
    bay leaves
  • 3
    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

How to Make Michigan Whitefish Chowder


  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.

Printable Recipe Card

About Michigan Whitefish Chowder

Course/Dish: Chowders
Other Tag: Healthy

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