Michigan Whitefish Chowder Recipes

FISH CHOWDER

Fish Chowder image

How'd you like to learn how to make a classic fish chowder? This chowder recipe takes less than 45 minutes to make. With a bounty of fresh Michigan fish around us we created this fish chowder recipe for you to enjoy.

Provided by Sherry Ronning

Time 55m

Number Of Ingredients 12

Ingredients

Butter 2 Tablespoons (1.15oz) (32g)
Celery, small diced 2-3 stalks 1 cup (4.7oz) (132g)
Onion, small diced 1 cup (5oz) (140g)
Sweet Bell Pepper, small diced 1 cup (5.3oz) (149g)
Potatoes, peeled, sm/med diced 4 cups (1lb 6.1oz) (627g)
Creamed Corn 1 1/2 cups (14.7oz) (415g)
Chicken Stock 4 cups (2 lbs) (907g)
Fish Fillets 4 cups (1lb 8oz) (680g)
Salt 1 teaspoon (.3oz) (8g)
Pepper 1 teaspoon (.1oz) (3g)
Bacon Bits 1/2 cup (2oz) (56g)
Heavy Whipping Cream 2 cups (16oz) (452g)

Steps:

Gather all your ingredients to make this recipe.
In a large saucepan on medium heat, melt the butter.
Toss in the celery, onion and peppers. Cover and sauté the vegetables for about 8 minutes, stirring often to prevent burning.
Pour in the chicken broth and stir to combine. Cook for about 4 minutes.
Add the potatoes, stir and cook 15-20 minutes until the potatoes start to get tender. Do not overcook because potatoes will fall apart before you are done with the fish soup.
The next step to making this chowder recipe is to add the bacon bits, cream corn and the heavy whipping cream. Continue to boil for 5 minutes.
Next, add the fish chunks. Reduce the stove heat to a simmer and cook 5 minutes until fish is just done.
Serve immediately and refridgerate any leftover chowder soup.

Nutrition Facts : Calories 373 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 123 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 25 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 580 grams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

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