Whitefish Chowder Recipe From Northern Michigan Caterers

When the Northern Michigan weather turns blustery, Sari and Jessie King, the mother-and-daughter team behind Green Plate Catering, make a hefty dish of hot soup to sell at the Boyne City Farmers Market. The folks who follow their noses to the Kings’ booth are apt to find a hearty meal-in-a-cup, like this fish chowder. If customers stick around to slurp, they’ll learn that Sari and Jessie weave their wholesome, nurturing mantra into every business decision—from using Michigan-produced products whenever possible to making both food and monetary donations regularly to charitable organizations. What a wonderful message this holiday season. Fabulous soup, too!

Whitefish Chowder Recipe

  • ½    pound unsalted butter
  • 1    medium yellow onion, diced
  • 2 ½    cups flour
  • 5    cups vegetable stock, heated
  • 3    cups milk
  • 2 to 4    medium whitefish fillets, baked and then skin removed
  • 5 to 8    large redskin potatoes, cut to bite-size cubes and parboiled separately
  • 1    cup cooked sweet corn
  • 1    cup carrot, peeled and diced
  • 2    tablespoons each, chopped fresh parsley, dill and chives
  • Salt and freshly ground pepper to taste
Get more holiday recipes featured in the November 2013 issue of Traverse, Northern Michigan’s Magazine.

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