Northwoods Fish Chowder


Wild Rice

  • 2/3 cup wild rice

  • 1 3/4 cup water

  • 1 teaspoon salt

Soup Base

  • 5 tablespoons butter

  • 10 ounces baby bella mushrooms, sliced

  • 10 ounces shitake mushrooms, sliced

  • 3 tablespoons fresh garlic, finely chopped

  • 3 cups onions, diced

  • 2 cups red peppers, diced

  • 2 cups carrots, diced

  • 1 cup celery, diced

  • 2 teaspoons kosher salt

  • 1 teaspoon black pepper

  • 1/4 cup flour

  • 1/2 cup sherry

  • 1 cup half and half

  • 64 ounces vegetable broth.(We like Imagine brand, No Chicken broth.)

  • 2 pounds firm white fleshed fish, skinned and cut into small pieces

  • 2 teaspoons herbed sea salt

  • 2 tablespoons extra virgin olive oil


  • In a saucepan with a lid, combine wild rice ingredient. Bring to a boil, reduce heat to a simmer, cover pot with lid and cook for 45 minutes.

  • While rice cooks make the soup. Saute in melted butter all vegetables for about 10 minutes on medium high. Add salt and pepper, stir to combine. Add flour, stir well into veggie mixture for about 3 minutes. pour in veggie broth, bring to a boil, reduce to simmer and cook for 10 minutes. In a separate fry pan, heat olive oil to medium hot. Sprinkle herbed salt over fish. Quick saute for 3 minutes, remove from heat. Drain rice. Add rice, fish and sherry to soup, cook for 1 minute. Add half and half, stir and serve.

  • Serves about 8 people. Enjoy!