Chef Allyson Martin

Gull Harbour Marina Restaurant

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 in this chowder. 

Directions

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  

Total Cook Time: 35-45 minutes