Tuesday, June 5, 2018

Smoked Whitefish Chowder

A few years back, Josh and I took a trip to the upper peninsula where we enjoyed the most delicious smoked whitefish. This past weekend, I saw some available from the fish guy at our farmer's market and I just had to scoop some up. With the weather being a little chillier this week, I figured it would be great to make a pot of warm soup. This chowder is so simple, but packs amazing sweet, smoky and salty flavor. Serve this with a dry white wine and crusty baguette bread for dipping.




1. Melt the olive oil and butter in a large saucepan over medium heat. Add bacon and onions and cook, stirring occasionally, until the bacon fat has rendered and the onions are softened, about 8 minutes. Season with salt and pepper.


2. Add the chicken stock, clam juice, cream, corn and potatoes and simmer for 10-15 minutes, or until the potatoes are tender.

3. Add the fish and fresh thyme and cook for 1 minute longer. Season the chowder again with salt and pepper, then ladle into serving bowls.






Smoked Whitefish Chowder
Serves 6

All you need:
1 tablespoon olive oil
2 tablespoons unsalted butter
4 slices thick-cut bacon, diced
1 large sweet onion, diced
2 1/2 cups chicken stock
1 cup clam juice
1 cup heavy cream
3 ears sweet corn, kernels cut from the cobs
2 large sweet potatoes, peeled and diced
1 pound smoked whitefish, skinned, de-boned and flaked
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper, to taste

All you do:
1. Melt the olive oil and butter in a large saucepan over medium heat. Add bacon and onions and cook, stirring occasionally, until the bacon fat has rendered and the onions are softened, about 8 minutes. Season with salt and pepper.
2. Add the chicken stock, clam juice, cream, corn and potatoes and simmer for 10-15 minutes, or until the potatoes are tender.
3. Add the fish and fresh thyme and cook for 1 minute longer. Season the chowder again with salt and pepper, then ladle into serving bowls.

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