On a recent visit back to Door County, Wi, I stopped back at The Cookery, a fave restaurant that has been in the cute town of Fish Creek since Dick and Carol Skare opened it in 1977.
On early visits I opted for a chicken salad sandwich or the Door County Cherry Salad (which now also has yummy apples in it.) Both are delish. No way would I have chosen the restaurant’s famed whitefish chowder because even though I love chowders, I always avoided anything with whitefish.
Encouraged to at least try it by the Skare’s daughter, Courtney, who is now involved in daily operations with sister Karin, I agreed and tentatively dipped in a spoon. Wow!
No fishy taste. There was such a rich blend of flavors that one taste, even one cup of soup would not suffice.
Fortunately, the Skare’s were willing to share their recipe with Dining Out-Eating In. But they had to cut their restaurant-sized, feed-a-crowd recipe down to what could be served at a dinner for eight or as a first course for lunch for 10.
BTW, if readers do go to Door County and want to eat there, best plan is to call ahead to have a name written down on the wait list because the restaurant does not take reservations. A nice place to eat during warm weather months is upstairs on the outside deck with a view of Green Bay (the water not the city).
The Cookery is at 4135 Main St. (Wisc. Highway 42), Fish Creek, WI, 54212. Hours: 8 a.m. to 8:30 p.m. Sunday-Wednesday and until 9 p.m. Thursday-Saturday. For more information call (920)868-3634 and visit The Cookery.
Related Door County Travel: The Door, a heavenly vacation spot belies its death passage name.
The Cookery’s Whitefish Chowder
- June 4, 2018
- Makes 8 large servings Servings
- Print this
Ingredients
- 1 1/2 pounds of whitefish fillets
- 2 cup water
- 1 t. salt
- 2 cups peeled diced potatoes
- 1/2 cup diced carrots
- 1 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 2 t. Angostura bitters
- 1/4 t. freshly ground black pepper
- 1 t. garlic powder
- 1 T. fresh lemon juice
- 24 oz. clam juice
- 4 cups milk
- 1/2 cup bacon fat
- 1/2 cup flour
Directions
- Step 1
- In a large six quart kettle or stockpot, place water and whitefish.
- Step 2
- Bring to a boil over medium high heat.
- Step 3
- Reduce heat and simmer, covered, 15 minutes or until fish flakes easily with a fork. Remove fish from broth and set aside.
- Step 4
- Add salt, potatoes, carrots, onions and green and red peppers to fish broth.
- Step 5
- Boil, covered, about 10 minutes or until potatoes and carrots are tender/crisp.
- Step 6
- Add hot pepper sauce, bitters, black pepper, garlic powder, lemon juice, claim juice and milk.
- Step 7
- Bring to a boil reduce heat and let simmer while making the roux.
- Step 8
- In a heavy medium saucepan, heat bacon drippings until completely melted and gradually whisk in flour.
- Step 9
- Let cook over medium heat, whisking constantly for one minute.
- Step 10
- Slowly whisk roux into simmering chowder.
- Step 11
- Gently stir in reserved fish blend with other ingredients. Serve hot.
