- 5-6 slices apple wood smoked bacon chopped
- 1 small onion minced
- 3 stalks celery chopped
- 2 potatoes cubed
- 1 cup fish or chicken broth
- 1 teaspoon Salt
- 1 teaspoon ground black pepper
- 1 teaspoon Thyme
- 1 pound Great Lakes Whitefish fillets skinned
- 2-3 cups whole milk
- 2 tablespoons sweet rice flour equal amounts of corn starch can also be used
- Frank’s hot sauce to taste
1 In a large Dutch oven or your favorite soup pot cook the bacon until done. Remove the bacon to cool, leaving bacon grease in bottom of pan.
3 Add potatoes, broth, salt, thyme and pepper. Cover and cook for roughly 15-20 minutes, or until the potatoes are tender.
4 Stir rice flour into ½ cups of milk until smooth. Add to remaining 1 ½ cups milk and whisk until smooth. Rice flour easily clumps, so you may need to add small amounts of flour to the milk at a time. If you want to substitute corn starch for rice flour you can.
6 Lay skinned fillets on top of the chowder, cover and let simmer for 8-10 minutes or until fillets easily break apart. Once fish is cooked, stir until fish is even distributed throughout the soup.