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Northern Waters Smokehaus Lake Superior Chowder

Eat Wisconsin Fish / Northern Waters Smokehaus Lake Superior Chowder

Featured on the Fish Dish Podcast!

Notes (adapted from Smoke on the Waterfront: The Northern Waters Smokehaus Cookbook): This recipe offers a Midwest Coast spin on a Maine-style chowder. Precise sequencing is needed for this recipe. It is advisable to have four burners and an extra set or two of hands. This recipe is a pain in the ass, but it’s worth it. It calls for Lake Superior fish, but just about any fish will do. The Fish Dish Podcast hosts cut the recipe down by three-quarters to a more manageable amount for a home kitchen.

Creamy fish chowder in a blue bowl.


Northern Waters Smokehaus quantities

The Fish Dish quantities

1-1/2 gallons red potatoes, unpeeled cut into 1-inch cubes

6 red potatoes

1 gallon fish stock

6 cups clam juice and/or vegetable broth seasoned with dill, fennel and pepper

1-3/4 cups rice flour

1/2 cup white rice flour

1 pound unsalted butter

4 tablespoons butter

1-3/4 pound bacon, small diced

1/2 pound bacon

2 quarts yellow onion, diced

2 yellow onions

1 quart carrot, diced

2 carrots

1 quart celery, diced

2 celery stalks

½ cup garlic, minced

1 tablespoon minced garlic

½ cup dried thyme

1 tablespoon thyme

1 cup brandy

1/4 cup brandy

Zest and juice of 2 lemons

Zest and juice of half a lemon

2 quarts heavy cream

2 cups evaporated milk

2 teaspoons Tabasco sauce

1/2+ teaspoon Tabasco sauce

1 cup Worcestershire sauce

1/4 cup Worcestershire sauce

5 tablespoons Old Bay seasoning

1+ tablespoon Old Bay seasoning

3 pounds raw lake trout, cut into pieces

1 pound raw lake trout



If you have enough space on the stove, the most efficient method is to boil the potatoes, cook the roux, and render the bacon simultaneously.

·      Boil the potatoes in the stock or broth until almost cooked (not tender), then shut off the heat.

·      To prepare the roux, combine the rice flour and butter in a saucepan on medium heat, whisking occasionally. When the flour takes on a toasted aroma, remove from heat.

·      Render the bacon in a stock pot. Once the bacon starts to brown and releases some of its fat, begin sweating the onion, carrot, and celery with the bacon until tender, then add the garlic and thyme, allowing the garlic to brown slightly.

·      Deglaze the pot with the brandy, lemon juice, and lemon zest, making sure to scrape the bottom of the pot well with a spoon to release any stuck bits.

·      Stir the roux into the vegetables and bacon. Pour the broth and potatoes into the pot with the roux, bacon, and vegetables.

·      Add the cream/milk, Tabasco, Worcestershire sauce, and Old Bay seasoning and bring to a light simmer.

·      Add the raw lake trout and allow it to cook fully, about 3 minutes.

This recipe is reprinted with permission from “Smoke on the Waterfront: The Northern Waters Smokehaus Cookbook.”