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Pickerel Chowder

Chef Allyson Martin,

Gull Harbour

Light and lemony, this chowder hits the spot even in the heat of summer. Chef Allyson grew up on Lake Winnipeg and her father was a commercial fisherman, driving her passion for local pickerel. Dill oil adds a lively finish and salty smoked goldeye rounds out the flavours.



1/2 cup butter

3 russet potatoes, finely diced

1 1/2 large carrots, finely diced

3 stalks celery, finely diced

5 Tbsp flour

3 sprigs of thyme 

10 1/2 cups fish or chicken stock

2 lemons, juiced and zested

1/4 cup chopped dill

1 1/2 tsp Worcestershire sauce

5 dashes Tabasco sauce

2 cups pickerel, cut into medium sized pieces

1 cup heavy cream

salt and pepper to taste


dill oil

sprigs of fresh herbs

smoked goldeye


  1. Sweat vegetables and thyme in butter for 7-8 minutes on medium to low heat.
  2. Add flour, stir and continue cooking for 3-4 more minutes.
  3.  Add stock slowly while stirring. Simmer on low for 20-25 minutes until vegetables are tender. 
  4.  Season with lemon juice and zest, dill, Worcestershire sauce and Tabasco sauce.
  5. Add pickerel and cream.
  6. Simmer for 5 minutes and remove from heat to avoid overcooking.
  7. Add salt and pepper.
  8. Serve in bowls and add choice of herb or smoked fish as garnish.

Yield 8 servings