The five Great Lakes hold a combined total of about 5500 million cubic miles of fresh water.

Hearty Great Lakes Whitefish Chowder

Chowder made with Great Lakes Whitefish is filling and delicious for lunch or dinner. Enjoy with crusty bread or rolls and a side of leafy salad or steamed green beans.

2-8 oz. Great Lakes Whitefish fillets, thawed, skin removed, chopped
1 Tbsp. ham, diced
1 bunch green onions, chopped
3 medium potatoes, peeled & diced
1 tsp. salt
1/8 tsp. white or black pepper
1 cup water
1 qt. milk, scalded
1/4 cup butter, softened
1/4 cup flour, sifted
1 cup cream
Paprika (optional)

In a large heavy pot, sauté ham and onions together over medium heat until onions are soft. Add potatoes, salt, pepper and water. Simmer until potatoes are cooked. Add milk and whitefish; stir to break up fish. Prepare a roux: In a small saucepan, heat butter until melted, add flour all at once and mix well. Stir butter/flour mixture into chowder and cook until thick. Add cream and heat through without boiling. Sprinkle individual bowls with paprika.