Doctor's Review: Medicine on the Move

October 24, 2017

© Mike McColl

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Great Lakes chowder

We recommend using either of Lake Erie’s most famous fish: perch or pickerel for this hearty fall dish

2 c. (500 ml) peeled and diced potatoes
6 c. (1.5 L) water
1 tbsp. (15 ml) fine sea salt
3 c. (750 ml) reserved potato water
½ lb. (250 g) bacon, diced
2 tbsp. (30 g) unsalted butter
1 c. (250 ml) chopped yellow onion
1 c. (250 ml) chopped leeks (leeks often contain sand; cut in half lengthwise then rinse before chopping)
½ c. (125 ml) chopped celery
½ tsp. (2.5 ml) chili flakes
⅓ c. (90 ml) all-purpose flour
1 c. (250 ml) clam juice
1 c. (250 ml) dry white wine
2 bay leaves
3 sprigs fresh thyme
1 c. (250 ml) fresh corn kernels
1 lb. (500 g) fresh Lake Erie fish fillets, cut into 1-inch (2.5-cm) cubes
¼ c. (60 ml) finely chopped fresh parsley
½ c. (125 ml) whipping cream
½ tsp. (2.5 ml) fine sea salt
¼ tsp. (1.25 ml) fresh ground black pepper

Cook the diced potatoes in 6 cups (1.5 L) boiling water and 1 tablespoon (15 ml) salt. When the potatoes are tender, remove from the water and set aside. Reserve the 3 cups (750 ml) potato water for the soup broth.

Cook the diced bacon until crisp in a large stockpot set over medium-high heat. Add the butter. When melted, stir in the onion, leeks, celery and chili flakes. Cook for 5 minutes over medium heat or until softened.

Stir in the flour and continue cooking for 3 minutes. Stir in the clam juice, reserved potato water, wine, bay leaves and thyme. Cook over medium heat, stirring occasionally, for 20 minutes. Stir in the cooked potatoes, corn kernels and fresh fish. Simmer over low for 5 minutes or until the fish is cooked through. Stir in the parsley, cream, salt and pepper. Serve hot.

Serves 4.

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