MICHIGAN WHITEFISH CHOWDER

Michigan Whitefish Chowder image

Provided by Sherry Day

Time 1h15m

Number Of Ingredients 13

4 c water
1 1/2 lb boneless whitefish fillets, cut into chunks
1 large peeled and diced sweet onion
1/2 c diced celery
3 bay leaves
3 strips bacon
1 tsp dried dill weed
1/4 tsp fresh ground black pepper
2-3 c whole milk
3 medium peeled and diced potato
1/2 lb smoked whitefish or smoked whitefish sausage
2 c fish stock or clam stock
1 Tbsp minced chives

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.