Great Lakes Chowder
Yield: 8-10 servings
8 ounces Great Lakes steelhead or salmon, skin and pin bones removed, cut into ½” cubes
8 ounces Great Lakes whitefish, skin and pin bones removed, cut into ½” cubes
2 ounces bacon, diced
1 bunch green onions, chopped
3 medium potatoes, peeled and diced
1 teaspoon salt
1/8 teaspoon white pepper
1 cup dry Sherry
1 quart fish stock or vegetable stock
1 quart whole milk or heavy cream
1 cup butter, softened
1 cup flour, sifted
In a large pot, sauté bacon and onions together over medium heat until onions are soft and translucent. Add salt, pepper, dry Sherry, and stock. Bring to a boil. Add cubed fish and flash cook for about five minutes. Remove the fish, onions, and bacon from the pot and set aside. Add potatoes to the reserved liquid and bring to a boil. Once cooked to al dente, remove the potatoes from the pot and set aside keeping separate from fish. Add milk to the reserved broth and bring to a simmer for 10 minutes.
While broth is simmering, prepare a roux. In a small saucepan, heat butter until melted. Add flour one spoonful at a time and mix until well incorporated. Stir 1 quart of liquids from chowder into butter/flour mixture and mix until smooth paste is formed. Mix roux paste into chowder and heat over low flame until thickened.
Add cooked cubed potatoes to chowder.
DO NOT ADD FISH until just before service. This will keep the cubed fish from disintegrating into the chowder as you stir. If you plan to serve the chowder the following day, reheat the chowder to 165° and add cold cubed fish to the chowder to warm it up.
Portion into individual bowls and top with croutons.