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Door County Whitefish Chowder

Door County Whitefish Chowder

Brr! Now that it’sDecember, it’s really starting to get chilly outside so hopefully you’re all staying warm! One of my favorite ways to keep warm in the cold months is by eating a steaming, hot bowl of soup. So for all you soup lovers out there, I’m sharing one of my all-time favorite chowder recipes with you

• 3-4 lbs. whitefish, chopped into 1” pieces
• 1 cup fish stock (or comparable)
• 6 strips of bacon, finely chopped
• 1 medium onion, minced
• 3 stocks celery, finely diced
• 1-¾ oz. flour
• ½ lb. red potatoes, diced
• 2 cups milk, scalded
• 6 fl. oz. heavy cream, scalded
• Salt and white pepper, to taste
• ½ fl. oz. Worcestershire sauce
• ½ cup Italian parsley, chopped 
• Render bacon in a soup pot, add onion and celery and sweat until translucent
• Add flour and cook to make a roux
• Gradually pour in the stock and milk while whisking to work out any lumps that may form
• Simmer for 20 minutes, skim the surface of any froth if necessary
• Add the potatoes to the soup and simmer until tender
• Add in the whitefish and cream. Let simmer for 15 to 20 minutes
• Adjust seasoning with salt, pepper, and Worcestershire sauce
• Add in Italian parsley and serve 

Yum, yum, yum! If it stays chilly over the next few days, I will definitely be cooking this over the weekend. I hope you all enjoy this month’s recipe. Stay warm, friends! 
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