Lake Superior Fish Chowder
Here is one of my favorite receipts passed down for centuries by the Woodland people, Ojibwe, Odawa, and Potowatomi of the upper midwest.
Lake Superior Fish Chowder.
5 cup stock
2 cups cubed yellow potatoes, skin on
1/2 cup minced butternut squash
2 tablespoons butter
1 small red onion, minced
1 stalk celery, minced
8 ounces lake trout, salmon or Superior fish, cut into bite-size pieces. (Lake Superior White Fish is my recommendation)
1 cup cooked manoomin (wild rice)
3/4 cup half and half or light cream
salt and white pepper
file' powder to thicken
Fresh dill for garnish in a large stockpot set over medium-high heat, bring stock to a boil and cook potatoes for 5 minutes. Add butternut squash and boil until just tender; reduce heat to simmer. In a skillet, melt butter over medium heat and cook onion and celery until just softening. Add mixture to stock. Add white fish (or the fish of your choice) and cook until done, about 5 minutes Stir in Manoomin (wild rice) and half and half and continue to cook for just a minute. Season with salt and white pepper to taste. Turn off the heat before adding file' powder, a quarter teaspoon at a time, until the stock begins to thicken. Stir gently to avoid breaking up the fish. Serve immediately with fresh dill to garnish.
Use only real manoomin (wild rice) not the stuff called wild rice in the stores. It can be purchased from a number of Ojibwe tribes. All are on the internet.
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