Whitefish Chowder
Lake whitefish simmered with potato, onion and milk into a plain chowder.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 14 g
- carbs
- 28 g
- protein
- 26 g
- calories
- 340
Instructions
- 1
Soften the onion in the butter without colouring it.
- 2
Add the potatoes, bay leaf and just enough water to cover, and simmer 15 minutes.
- 3
Pour in the milk and bring to a bare simmer.
- 4
Lay the fish on top, cover and poach 6-8 minutes until it flakes.
- 5
Add the cream and dill, season, and break the fish into the soup with a spoon.
- 6
Serve at once with bread.
Chef's tips
Never let it boil once the milk goes in, or the chowder will separate.
Ingredient substitutions
- whitefish → pickerel or trout
Storage
2 days refrigerated; reheat gently and do not freeze.
Common mistakes to avoid
- •Stirring the fish to shreds
Serving suggestions
Cooked Whitefish Chowder?
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