Great Lakes Fish Chowder
Lake fish, potato, corn and onion in a milky broth finished with butter and parsley.
🇨🇦Canada· Ontario
- 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
- 30 g
- protein
- 26 g
- calories
- 340
Instructions
- 1
Fry the bacon until the fat runs, then soften the onion in it.
- 2
Add the potatoes and enough water to barely cover and simmer until nearly tender.
- 3
Add the corn and cook 3 minutes.
- 4
Lay the fish on top and poach gently for 6 minutes.
- 5
Pour in the milk, add the butter and heat without boiling.
- 6
Season, scatter parsley and rest 10 minutes before serving.
Chef's tips
Add the milk last and keep it below a simmer so it does not curdle.
Ingredient substitutions
- bacon → butter alone for a lighter chowder
Storage
Keeps 2 days refrigerated.
Common mistakes to avoid
- •Boiling after the milk goes in
Serving suggestions
Serve with crackers or brown bread
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