Whitefish Chowder Recipe From Northern Michigan Caterers

Whitefish chowder recipe from Northern Michigan caterers is an original at Green Plate Catering  in Boyne City . Add it to your list of Northern Michigan soups this holiday season!

When the Northern Michigan weather turns blustery, Sari and Jessie King, the mother-and-daughter team behind Green Plate Catering, make a hefty chafing 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 Northern Michigan 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 when 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 the entire Whitefish Chowder recipe in the MyNorth Recipes index.

Get more holiday recipes featured in the November 2013 issue of Traverse, Northern Michigan’s Magazine.
Traverse, Northern Michigan's Magazine 1113

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