Lake Michigan Chowder

Lake Michigan Chowder

Course Main Dish


  • 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


  • 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.
  • Sauté onions and celery in pan until soft.
  • Add potatoes, broth, salt, thyme and pepper. Cover and cook for roughly 15-20 minutes, or until the potatoes are tender.
  • 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.
  • Add milk to soup pot and stir. Add remaining milk until desired consistency is reached.
  • 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.
  • Serve warm with a dash of Frank’s hot sauce.

About the author: Amber Mae

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