Smoked goldeye and pickerel chowder -- (from Western Living Nov ‘97)

1 tbsp canola oil
1 small white onion, finely chopped
2 cloves garlic, minced
2 tbsp dry white wine
3 medium Yukon gold potatoes, peeled and diced
2 c stock
½ c whipping cream
3 ox cream cheese, softened
8 oz whitefish fillet, skinned and cubed
8 oz pickerel fillet, skinned and cubed
4 oz smoked goldeye, skinned and cubed
1 tbsp fresh chives, finely chopped
salt and pepper to taste

In a large saucepan over medium heat, heat oil and sauté the onion and garlic for 7 minutes. Pour in the white wine and reduce liquid by ½. Add the potatoes and the stock. Bring to a boil. Reduce heat and simmer 20 minutes, or until potatoes are tender.

Add the whipping cream, bring soup just to a boil and immediately reduce heat to medium. With a wooden spoon, blend cream cheese into the soup. Add whitefish, pickerel and goldeye. Cook for 4 minutes. Do not overcook.

Remove from heat. Taste and add salt and pepper if necessary. Divide into 6 warm serving bowls. Garnish with chives and serve.

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