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.

Smoked Whitefish Chowder

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

  1. 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.
  2. Add the diced onion, celery, and carrots to the pot. Cook until the vegetables are softened, about 5 minutes.
  3. 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.
  4. Stir in the flaked smoked whitefish and heavy cream. Season with salt and pepper to taste.
  5. 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