Entree: Canada – Yukon – Yukon Fish Chowder

Serving Size: 6

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 6 oz (170 g) salt pork or thick-cut bacon, diced (approx. 1/2 cup)
- 1 large yellow onion, finely chopped (about 8 oz / 225 g)
- 2 stalks celery, finely chopped (about 4 oz / 115 g)
- 1 medium carrot, peeled and diced (about 3 oz / 85 g)
- 3 cloves garlic, minced
- 3 tbsp (45 g) all-purpose flour
- 4 cups (1.0 L) fish stock or low-sodium seafood broth
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 1/2 lb (700 g) Yukon Gold potatoes, peeled and cut into 1/2-inch (1 cm) cubes
- 1 lb (450 g) Arctic char fillets, skinned and cut into 1-inch (2.5 cm) pieces (usable weight)
- 1 lb (450 g) lake whitefish fillets, skinned and cut into 1-inch (2.5 cm) pieces (usable weight)
- 1 bay leaf
- 1 tsp (5 g) dried thyme or 1 tbsp (3 g) fresh wild thyme leaves
- 1 tsp (5 g) sea salt, plus more to taste
- 3/4 tsp (1.5 g) freshly ground black pepper, plus more to taste
- 2 tbsp (8 g) fresh chives, finely snipped
- 1 tbsp (15 ml) fresh lemon juice
- 2 tsp (5 ml) minced fresh spruce tips (optional, for garnish and regional aroma)
- 2 tbsp (30 ml) chopped flat-leaf parsley (optional, for garnish)

Instructions

Short Description:
A creamy, hearty chowder featuring a mix of Yukon-caught fish, Yukon Gold potatoes, and local herbs like spruce tips and wild thyme for a bright northern flavour. Rich cream and a light roux make it a satisfying standalone main course.

Regional Notes:
This Yukon version uses a mix of locally available freshwater and anadromous fish (Arctic char and lake whitefish) and highlights regional foraged flavors—minced spruce tips and wild thyme—rather than the maritime clams or corn often found in other Canadian chowders. Yukon Gold potatoes provide a native-styled starch and creamy texture.

1. In a large heavy-bottomed pot or Dutch oven, heat butter and oil over medium heat until butter foams. Add the diced salt pork or bacon and cook until fat renders and pieces are golden, about 5–7 minutes. Remove half the cooked pieces with a slotted spoon and set aside for garnish.
2. Add chopped onion, celery, and carrot to the pot and sauté in the rendered fat until the vegetables are softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant.
3. Sprinkle the flour over the vegetables and stir to form a light roux; cook 1–2 minutes to remove the raw flour taste but do not let it brown.
4. Gradually whisk in the fish stock until smooth, then add the milk and heavy cream. Stir in the diced Yukon Gold potatoes, bay leaf, thyme, salt, and pepper. Bring to a gentle simmer, reduce heat to medium-low, and cook until potatoes are tender, about 12–15 minutes.
5. While potatoes simmer, pat the fish pieces dry. If you prefer extra flavour and texture, quickly sear the fish in a hot skillet with a teaspoon of oil for 30–60 seconds per side—this is optional. If not searing, proceed directly to the next step.
6. Once potatoes are tender, reduce heat to low. Gently stir the Arctic char and whitefish pieces into the simmering chowder. Poach the fish gently until just cooked through and opaque, about 4–6 minutes (avoid vigorous boiling to prevent flaking).
7. Remove the pot from heat. Stir in the snipped chives, lemon juice, and the reserved crispy salt pork/bacon. Taste and adjust seasoning with additional salt and pepper as needed.
8. Ladle chowder into bowls and garnish with reserved crispy pork/bacon, minced spruce tips (if using), and chopped parsley. Serve hot with hearty bread or bannock for a complete Yukon-style meal.