Tastes of Wisconsin Chowder

Show: Beyond Cheeseheads in the Wintry North

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Serve this with a great Wisconsin brew.

1/4 lb. applewood-smoked bacon (preferably Nueske's)
1 medium onion, chopped
2 lbs. Yukon Gold potatoes, cut into 1-inch cubes
3 cups chicken broth
1 pound fresh whitefish fillets (or other white-fleshed fish), cut into 1-inch chunks
1 1/2 cup frozen corn kernels
1 cup whole milk or half-and-half
salt to taste
lots of freshly-ground black pepper

Dice bacon. In a large stock pot or Dutch oven, cook bacon over medium-high heat for a few minutes until fat begins to melt. Add onion and sauté until soft, about 5 minutes more. Add potatoes and chicken broth. Bring to a boil and cook (covered) until potatoes are tender, about 10-15 minutes. Purée one cup of soup in blender. Return puréed soup pot. Add fish, frozen corn kernels, and milk or half-and-half. Cook at a simmer for an additional 5-7 minutes, until fish is cooked through. Add additional chicken broth, milk, or half-and-half, if you prefer a thinner consistency. Season with salt and lots of freshly ground black pepper.