MorningStar Kitchen
MorningStar Kitchen
MorningStar Kitchen
MorningStar Kitchen

Great Lakes Smoked Salmon

(Trout, or Whitefish)

and Sweet Potato Chowder

Yield: 6-8 Servings

1-2 Lbs. Whole Fresh Smoked Fish

2 Cups Mashed Sweet Potatoes

½ Cup Diced Sweet Onion

2 Tablespoons Unsalted Butter

6 Cups Low Sodium Chicken Stock

1/2 Cup Dry White Wine

1 Teaspoon Alderwood Smoked Sea Salt

2 Tablespoons Great Lakes Seasoning

2 Teaspoons French Curry

1 1/2 Teaspoon Ground Pink Peppercorns

1 Tablespoons Port Wine

1/2 Teaspoon Sesame Oil

1/2 Cup Coconut Milk

Casablanca Croutons 

This recipe says it all! It’s pure Great Lakes flavor through and through: smoked salmon, trout, or whitefish, pulled straight out of the lake and smoked outdoors along the shores of Lake Michigan or Lake Superior, coupled with garden fresh onions and sweet potatoes. And perfect the first time, every time! Your guests will never forget this one.  PS: like most soups, this one gets better when allowed to stand overnight. So if possible, we suggest preparing it the day before serving, refrigerate, and gently reheat when ready to serve. 


Melt butter in a large saucepan placed over medium high heat. Remove the head, skin, and any remaining bones from the fish and place in pan with melted butter and onions. Sauté together until the onions become transparent. Break the flesh of the fish into large flakes and set aside.


Add chicken stock, wine, and seasonings to the pan. Stir to combine, reduce heat to medium, and simmer for 40-45 minutes. Remove from heat and cool. Once cooled, strain mixture until smooth and return strained stock to pan.


Add sweet potatoes. Stir to combine, and simmer over medium low heat for 20-25 minutes.  Add flaked fish, Port, sesame oil, and coconut milk. Stir to blend thoroughly, and continue to cook for another 10 minutes until Port has cooked and fish has heated through.  


Taste and season as necessary with salt and pepper. Ladle chowder into bowls, garnish with croutons, and serve. 

MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
Alderwood Smoked
Sea Salt
Slowly smoked over
Alaskan Alderwood, this
finishing salt adds an exquisite, smoky touch to grilled meats, vegetables, potatoes, salad - and even desserts. Simply sprinkle a little on top before serving.
Alderwood Smoked Sea Salt from MorningStar Kitchen
Great Lakes
Our Signature Great Lakes blend
is perfect for those dishes that
start in the great outdoors and end at your table: delectable dishes like venison, wild game, mushrooms, root vegetables, and potatoes. Try it with pork, beef, and seafood, too!
Great Lakes Juniper Berry Seasoning by MorningStar Kitchen

French Curry


A balanced, complex blend of

classic French herbs and

traditional Indian curry, this

seasoning is a must-have for every Home Chef. Warm and savory, it makes a rich addition to poultry and meats, soups, legumes, grains, and more.


French Curry (a.k.a. Vadouvan) from MorningStar Kitchen
Adapted for Home Chefs
from the North African Classic
Harissa. Complex, fiery hot, and spicy, Casablanca our version of the versatile North African blend used to season meats, poultry, couscous, legumes, soups, and stews. When blended with olive oil, it also makes a flavorful paste and condiment. 
Casablanca Seasoning (a.k.a. Harissa) from MorningStar Kitchen
Pink Peppercorns
While they have a fresh, peppery
flavor, pink peppercorns are not
pepper. They are the fruit of a
Brazilian tree that is part of the cashew/mango family. Their sweet, mild flavor works well in delicate sauces, as well as in seafood and poultry dishes. Crush with a mortar and pestle. 
Pink Peppercorns from MorningStar Kitchen