Great Lakes fish chowder

Posted on by msgpubs

By Titus Seilheimer, Wisconsin Sea Grant fisheries outreach specialist

Lake whitefish is the quintessential Great Lakes fish species: a top commercially harvested fish that can be prepared in many delicious ways. I’m a sucker for a good chowder and since we don’t have clams locally, why not make it with local fish? I also have a family member who can’t eat dairy or mammals, so I’ve had to adjust my recipe. It isn’t that hard to swap in good olive oil for bacon fat and coconut cream for heavy cream. I find the sweetness of the coconut cream actually goes very well with the fish! Don’t have any whitefish? Substitute another fish. I’ve used salmon, longcod, and pacific cod in the past. Enjoy!

A bowl of pink-colored raw lake whitefish, chunked up and ready to be added to chowder.
This bowl of raw lake whitefish is ready to become tasty chowder. Photo: Titus Seilheimer
A hand holds a chunk of whitefish meat, poised to drop into a pot of creamy broth.
Adding whitefish to the broth. Photo: Titus Seilheimer
A ladleful of broth and potatoes, looking ready to pull off the stove and dish up.
Looks about done! Photo: Titus Seilheimer
A bowl of creamy broth, chunks of cooked whitefish, and boiled potatoes ready to enjoy.
A bowl of hearty Great Lakes goodness. Photo: Titus Seilheimer

Great Lakes Fish Chowder

Ingredients

  • 1 Tbs olive oil
  • 1 medium yellow onion, diced
  • 1 bay leaf
  • ½ Tbs fresh thyme (or ½ tsp dried thyme)
  • 4 cups water
  • 1 tsp kosher salt
  • 1 tsp of your favorite savory seasoning (Old Bay or Cajun mix, for example)
  • 10 baby potatoes, halved (not enough? add more)
  • 2 whitefish fillets (or more)
  • Can of coconut cream (note: coconut cream is a different product than coconut milk; they can usually be found next to each other in grocery stores)
  • Italian parsley, for garnish
  • Biscuits or crackers

Instructions

  1. Add olive oil to a large pot and warm over medium heat.
  2. Add onion, bay leaf, and thyme. Cook until onions are translucent (about 2-3 minutes).
  3. Add water, salt, your favorite seasoning, and potatoes.
  4. Bring to a boil, reduce heat, and simmer for 12 minutes.
  5. While the potatoes cook, cut skin off whitefish fillets and remove dark meat along lateral line. Two fillets is a good place to start, but you can do more. Cut fillets into chunks.
  6. When potatoes are nearly done, add chunks of skinless whitefish to the pot along with the can of coconut cream.
  7. Cook until the whitefish is flaking apart (5-7 minutes). If you added large pieces of fish, you can break them up with a spoon or spatula.
  8. When the fish is done, check the flavor and add salt, pepper, or more of your favorite seasoning to taste.
  9. Ladle your chowder into a bowl and garnish with some fresh Italian parsley.
  10. Serve with biscuits or crackers.

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