Creamy Whitefish Chowder with Smoked Whitefish, Bacon & Dill

Overhead bowl of creamy whitefish chowder with bacon, potatoes, oyster crackers, dill, and crusty bread.

Creamy Whitefish Chowder with Smoked Whitefish, Bacon & Dill

This Creamy Great Lakes Whitefish Chowder is so hearty and delicious! Smoky bacon, tender Yukon Gold potatoes, and sweet corn simmer in a rich, creamy broth before fresh whitefish gets gently poached right in the pot until silky and flaky. Smoked whitefish adds incredible depth — and here's the trick: simmer the smoked whitefish skin in the broth for even more flavor. Finished with fresh dill, lemon zest, and a hint of white pepper, this cozy one-pot soup is ready in about an hour. Serve with crusty bread, oyster crackers, and lemon wedges!

Prep Time20

Cook Time40

Total Time1

Course: Main Course, Soup

Cuisine: American, Great Lakes, Midwest, Nordic

Servings: servings, large bowls/about 2 cups each

Calories: 775kcal

Author: Briana

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.

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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