Smoked Whitefish Chowder
Smoked Whitefish Chowder is a traditional Yup'ik dish that combines the rich flavors of smoked whitefish with hearty vegetables in a creamy broth. This comforting chowder is perfect for warming up on a cold day.
Ingredients
- 1 lb smoked whitefish, flaked
- 4 slices bacon, chopped
- 1 onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 2 potatoes, diced
- 4 cups fish or vegetable broth
- 1 cup heavy cream (or coconut cream for dairy-free option)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
- Add the diced onion, celery, and carrots to the pot. Cook until the vegetables are softened, about 5 minutes.
- Add the diced potatoes and fish or vegetable broth to the pot. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
- Stir in the flaked smoked whitefish and heavy cream. Season with salt and pepper to taste.
- Simmer for an additional 5 minutes to heat the fish through. Serve the chowder hot, garnished with crispy bacon and fresh parsley.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 20g
- Fat
- 15g
- Carbohydrates
- 25g
Supplies
Large pot Knife Cutting board Stirring spoon
Tools
Stovetop
Serving suggestions
Serve the Smoked Whitefish Chowder with crusty bread or a side salad for a complete meal.
Tips & tricks
For an extra smoky flavor, you can use smoked bacon in the chowder.
Cost
$20