This Creamy Whitefish Chowder with Smoked Whitefish, Bacon & Dill is the coziest, most soul-warming bowl of soup. Smoky bacon, tender potatoes, sweet corn, and the freshest whitefish all simmered in a rich, creamy broth with a splash of white wine - plus generous amounts of smoked whitefish stirred in for incredible depth of flavor. Finished with tons of fresh dill and a squeeze of lemon, this is the kind of soup that warms you from the inside out. 🤤
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A Cozy Great Lakes Fish Chowder Loaded with Smoky Flavor 🐟
My dad was born in Ishpeming in Michigan's Upper Peninsula, and I spent summers at camp on the Dead River Basin, fishing off the dock with him and eating whatever we caught that day. We'd catch trout, walleye, pike, perch - and every once in a while he'd reel in something big enough to make us all lose our minds 😂. But the fish I remember most from the UP is whitefish - pulled from Lake Superior, smoked at local fisheries, fried at every restaurant, and piled into chowders all winter long.
The UP has deep Finnish and Scandinavian roots - it's one of the most Nordic corners of America, and you can taste it in the food. Smoked fish, dill, white pepper, and creamy soups - the flavors I fell in love with as an exchange student in Norway were cousins to the Yooper Nordic food that I grew up on. If you love our lohikeitto (aka Finnish salmon soup), this chowder is cut from the same cloth - tons of fresh dill, a little white pepper, and a creamy broth that could've come from either side of the Atlantic.
We've been wanting to build a recipe around Great Lakes whitefish for a long time - it's such an incredible fish that's beloved across the entire Great Lakes region, from Michigan to Wisconsin to Minnesota and up into Canada. Smoked whitefish, especially, is a huge deal.
Whitefish chowder is a classic up there, but what makes ours different is using BOTH fresh and smoked whitefish. The fresh fillets get gently poached right in the pot, and the smoked whitefish adds this incredible smoky depth throughout. That combo is what takes it over the top.
🐟 Ingredients for Whitefish Chowder
Outside of the whitefish, this is all pantry staples and grocery store basics - bacon, potatoes, corn, cream, and a big bunch of fresh dill.
🐟 Where to Find Fresh Whitefish
Great Lakes whitefish is a mild, flaky freshwater fish that's iconic here in Michigan. Look for it at local fish markets, grocery store seafood counters, or anywhere near the Great Lakes. The Michigan Fish Producers Association has a great directory of where to find it.
🔥 Sourcing Smoked Whitefish
Smoked whitefish is the secret weapon here - it adds incredible depth without being overly fishy. We found ours at Horrocks Market. If you're ever up in Leland, Carlson's Fishery in Fishtown is another favorite - a Norwegian family has been smoking fish there for five generations. Don't toss the skin! It simmers in the broth to infuse smoky flavor throughout the whole pot.
📦 Can't Find It Locally?
Northern Waters Smokehaus in Duluth, Minnesota, ships smoked Lake Superior whitefish nationwide - they've been doing it for over 25 years and were even featured on Diners, Drive-Ins & Dives!
If you can't source whitefish, cod, haddock, or halibut all work - you're looking for something delicate, mild, and just slightly sweet.
How to Make Creamy Fish Chowder ✨
This soup comes together in one pot, and simmering the smoked whitefish skin in the broth adds a ton of smoky, umami flavor with zero extra work!
- Step 1: Pat the whitefish fillets dry and season with salt and white pepper on both sides. Set them in the fridge while you build the soup.
⚪ Why white pepper? White pepper adds a subtle warmth without visible specks in the creamy broth - it's traditional in Nordic-style (and many Midwestern-style!) fish soups and chowders. Black pepper works just fine, too, and looks beautiful as a garnish!
- Step 2: In a large Dutch oven over medium heat, add the bacon pieces.
Cook, stirring every so often until the fat renders and the edges are golden but still have some chew, about 6-8 minutes. Remove the bacon from the pot and set it aside. Leave the fat in the pot!
🥓 Bacon tips: Cook in two batches if your pot is on the smaller side - crowded bacon steams instead of crisps. Cut into larger 1-inch pieces so they don't disappear into the soup.
- Step 3: Add the butter to the bacon fat. Followed by the onion, shallots, and celery with a pinch of salt.
Cook until softened and translucent, about 5-7 minutes.
🧂 Go easy on the salt. The bacon and smoked whitefish both bring a lot of salt to this soup, so start with about 2 teaspoons here and adjust at the end. We use Diamond Crystal kosher salt - if you're using Morton's or table salt, use about half as much and taste as you go, as they are saltier by volume!
- Step 4: Sprinkle the flour over the vegetables, add the garlic, and stir to coat. Cook for about 1 minute to get rid of that raw flour taste.
Pour in the white wine and stir, scraping up any browned bits from the bottom of the pot. Let it bubble for a minute or two.
🥂 Wine note: A dry white wine like Sauvignon Blanc or Pinot Grigio adds a nice brightness to the broth. If you'd rather skip the wine, just use a splash of extra stock instead.
- Step 5: Pour in water and stir to combine. Whisk and add water slowly to ensure there are no clumps of flour.
🐟 Why we use water: The bacon fat, aromatics, wine, and smoked whitefish skin build so much flavor on their own that you don't actually need stock here. But if you can't find smoked whitefish, swap the water for fish stock or chicken stock to make up for that lost depth. A tiny splash of liquid smoke, a teaspoon of fish sauce, or a few tablespoons of clam juice can also help bridge the gap.
- Step 6: Add the skin of the smoked whitefish.
Add the cubed potatoes, corn, bay leaves, thyme sprigs, and most of the bacon, reserving some for topping.
🐟 The smoked skin trick: Don't toss that smoked whitefish skin! Simmering it in water makes your very own smoked whitefish stock with NO extra work or ingredients! It adds incredible depth of flavor. You'll remove it before serving.
- Step 7: Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
Fish out and discard the smoked whitefish skin, bay leaves, and thyme sprigs. They've done their job!
- Step 8: Reduce the heat to low, and stir in the heavy cream.
Lay the seasoned whitefish fillets right on top of the chowder, skin-side down. Season with salt and pepper. Gently nestle them into the chowder. Cover and let them poach gently for 5-7 minutes, until the fish is opaque and flakes easily.
- Step 9: Carefully lift the fillets out. The skin will peel right off now! Discard and set aside.
🐟 Peeling the skin: This is optional - you can absolutely leave the skin on if you prefer. We like removing it for texture, and poaching makes it peel off effortlessly. We don't like trying to skin the fillets before cooking - raw whitefish is delicate, and it's way harder to do cleanly!
- Step 10: Break up the smoked whitefish pieces and add them to the pot to warm through.
Add in most of the fresh dill (reserve some for serving), lemon zest, and lemon juice.
🌿 Use fresh dill here! Dried dill just doesn't have the same bright, herby punch that makes this chowder special. If it's all you have, use about 1 tablespoon dried - but we really recommend grabbing fresh for this one.
- Step 11: Add back the fresh whitefish and break it into chunks with a wooden spoon; it should come right apart.
- Step 12: Stir to combine. Season to taste with salt and pepper.
Ladle into bowls and top with the reserved crispy bacon, more fresh dill, and a crack of black pepper. Serve with crusty bread, oyster crackers, and lemon wedges. 🤤
🍽️To serve: Our rye rolls pair perfectly with this chowder. A spinach arugula salad can lighten up this rich, creamy meal beautifully!
🌟Leave a Review!
If you make this Smoked Whitefish & Bacon Chowder, we'd love to hear from you! Leave a comment below with your rating for the recipe. Share with us by tagging us on Instagram! We love seeing your creations! 📸
📖 Recipe
Creamy Whitefish Chowder with Smoked Whitefish, Bacon & Dill
Equipment
- large dutch oven 6 quart or larger
Ingredients
Chowder:
- 12 ounces bacon cut into 1-inch pieces, thick-cut or regular
- 3 tablespoons unsalted butter
- 1 medium yellow onion diced (about 1 cup / 150 grams)
- 2-3 medium shallots diced (about 1 cup / 150 grams)
- 5 stalks celery diced (about 1½ cups / 150 grams)
- 1-2 teaspoons kosher salt to taste (start low - see note)
- ½ teaspoon white pepper to taste, can sub black pepper
- 20 cloves garlic minced (~20 cloves) whole head
- 3 tablespoons all-purpose flour 25g
- ½ cup dry white wine
- 6 cups water
- reserved skin from smoked whitefish see notes for substitutions
- 2 pounds Yukon Gold potatoes cubed (about ¾ inch)
- 1½ cups corn kernels fresh or frozen, (about 10 oz)
- 1 tablespoon Worcestershire sauce
- 2-3 whole bay leaves
- 6-8 sprigs fresh thyme one small bunch
- 2 cups heavy cream
For the fish:
- 1½ pounds fresh Great Lakes whitefish
- 1-1½ pounds smoked whitefish skins reserved
- 1-2 teaspoons kosher salt to taste (start low - see note)
- ½ teaspoon white pepper
To finish:
- 2 teaspoons lemon zest (zest from about 1 medium lemon)
- 1-2 tablespoons fresh lemon juice to taste, (about the juice of ½ a lemon)
- 1 cup fresh dill chopped, plus extra for garnish, about 1 medium bunch of dill
Instructions
Cook the bacon:
- In a large Dutch oven over medium heat, cook the bacon until the fat renders and the edges are golden but still have some chew, about 6 to 8 minutes. Remove to a paper towel-lined plate. Leave the bacon fat in the pot.12 ounces bacon
Build the base:
- Add the butter to the bacon fat. Once melted, add the onion, shallots, and celery with salt and pepper. Cook until softened and translucent, about 5 to 7 minutes.3 tablespoons unsalted butter, 1 medium yellow onion, 2-3 medium shallots, 5 stalks celery, 1-2 teaspoons kosher salt, ½ teaspoon white pepper
- Add the flour and garlic over the vegetables, stir to coat, and cook for about 1 minute until the garlic is fragrant.20 cloves garlic, 3 tablespoons all-purpose flour
- Pour in the white wine and stir, scraping up any browned bits. Let it bubble for 1 to 2 minutes.½ cup dry white wine
Build the chowder:
- Add the water and smoked whitefish skin to the pot.reserved skin from smoked whitefish, 6 cups water
- Add the reserved bacon, potatoes, corn, bay leaves, thyme sprigs, Worcestershire sauce, salt, and white pepper. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 to 20 minutes.2 pounds Yukon Gold potatoes, 1½ cups corn kernels, 1 tablespoon Worcestershire sauce, 2-3 whole bay leaves, 6-8 sprigs fresh thyme
- Remove and discard the fish skins, bay leaves, and thyme sprigs.
- Reduce the heat to low, then stir in the heavy cream and bring back to a gentle simmer for 1-2 minutes.2 cups heavy cream
Poach the whitefish & finish the chowder:
- Season the fresh whitefish with salt and white pepper. Gently nestle the fillets into the chowder. Poach until opaque and flaky, about 5-7 minutes, then set aside and easily remove the skin if desired.1-2 teaspoons kosher salt, ½ teaspoon white pepper, 1½ pounds fresh Great Lakes whitefish
- Gently fold in the poached whitefish chunks and flaked smoked whitefish. Let warm through for 1 to 2 minutes.1-1½ pounds smoked whitefish
- Stir in the lemon zest, lemon juice, and chopped dill. Taste and adjust seasoning.2 teaspoons lemon zest, 1-2 tablespoons fresh lemon juice, 1 cup fresh dill
Serve:
- Ladle into bowls and top with reserved crispy bacon, extra fresh dill, a crack of black pepper, and lemon wedges. Serve with crusty bread and oyster crackers.
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Notes
- Storage & Reheating: Leftovers keep in the fridge for 3 to 4 days. The chowder thickens as it sits and tastes even better the next day! Reheat gently over low heat, adding a splash of broth to thin it out. For a smaller batch, halve the recipe.
- Salt: This soup is easy to oversalt - the bacon and smoked whitefish both bring a lot of salt to the pot. Start slow and adjust at the end. If using Morton's kosher salt or table salt, use about half as much.
- Potatoes: We used Yukon Golds, which hold their shape and stay creamy. Russets work too - they'll break down more during simmering, which naturally thickens the chowder. If you like a thicker, more stew-like chowder, go with russets!
- Fish stock vs. water: We poach the fresh whitefish directly in the broth, then simmer both the fresh and smoked whitefish skins in the liquid - so even plain water builds incredible flavor. If you can't find smoked whitefish (and don't have skins to simmer), use fish stock or a mix of water and clam juice (start with ¼ cup clam juice per cup of water and adjust to taste) to get that briny depth. A splash of fish sauce (½ to 1 teaspoon) is another great way to boost flavor if your broth tastes flat.
- Fresh whitefish: Look for fresh Great Lakes whitefish at your local fish market or grocery store seafood counter - it's a mild, flaky, sweet freshwater fish. If you can't find it, lake trout, walleye, or perch are great Great Lakes alternatives. Cod, haddock, or halibut also work well - you want a mild, flaky white fish that won't overpower the chowder.
- Smoked whitefish: This is what makes the chowder special! Check local fish markets, specialty grocers, or order online from Michigan fish houses like Carlson's Fishery in Leland or Mackinac Straits Fish Company. You can order online from Northern Waters Smokehaus, who ship from Duluth, Minnesota! If you can't find smoked whitefish, smoked trout is the closest substitute. In a pinch, use all fresh whitefish and add ¼ to ½ teaspoon of liquid smoke to the broth - it won't be exactly the same, but it'll give you that smoky depth. Use fish stock or clam juice instead of water to make up for the lost flavor.
- White pepper: We use white pepper instead of black here - it's traditional in Nordic and Great Lakes fish soups and blends seamlessly into the creamy broth without dark specks. It has a slightly sharper, more earthy bite than black pepper. Can't find it? Black pepper works fine! We finish with a crack of black pepper on top for the best of both!
- Wine: Use a dry white wine you'd enjoy drinking - nothing oaky. Sauvignon blanc or pinot grigio work great. No wine? Sub with extra broth plus a teaspoon of white wine vinegar for brightness.
- The skin trick: Don't skip simmering the smoked whitefish skin in the broth! It infuses the whole pot with subtle smoky depth. Remove it before adding the cream.
- Dill: Fresh dill is a must - dried doesn't have the same bright flavor. In a pinch, use 1 tablespoon dried, but fresh makes a big difference here.
- Serve with: Crusty bread, oyster crackers, or our rye rolls are a perfect Nordic-inspired pairing, and a spinach arugula salad keeps things fresh on the side.
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