Michigan Whitefish Chowder Food

FISH CHOWDER

Steps:

• Gather all your ingredients to make this recipe.
• In a large saucepan on medium heat, melt the butter.
• Toss in the celery, onion and peppers. Cover and sauté the vegetables for about 8 minutes, stirring often to prevent burning.
• Pour in the chicken broth and stir to combine. Cook for about 4 minutes.
• Add the potatoes, stir and cook 15-20 minutes until the potatoes start to get tender. Do not overcook because potatoes will fall apart before you are done with the fish soup.
• The next step to making this chowder recipe is to add the bacon bits, cream corn and the heavy whipping cream. Continue to boil for 5 minutes.
• Next, add the fish chunks. Reduce the stove heat to a simmer and cook 5 minutes until fish is just done.
• Serve immediately and refridgerate any leftover chowder soup.

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.