Susie Kapolak’s Char Chowder

[You can substitute wild salmon for arctic char.]

If you start with fillets, remove skin and cube 4 cups of arctic char.
(One medium char makes about 4 cups cubed meat.)
Boil for 15 minutes.

Sauté in 1 lb butter: (You can use margarine, but it’s not nearly as good.)
2 cups celery, diced
2 cups onion, chopped; sauté onion until transparent.

Cook separately:
4 cups diced potatoes, in water to cover, about 15 minutes.
2 cups diced carrots, in water to cover, about 15 minutes.

In large pot:
Combine potatoes and carrots, with the water in which they were cooked.
Add celery and onion.
Season with:
½ tsp. salt
¼ tsp. pepper
Garlic salt and Lea & Perrins to taste.
Add the cubed and cooked char to the rest of the ingredients.
Bring to a boil.

Add 2 cans evaporated milk.
Add 1 container 2% UHT (shelf) milk, about 1 litre, to the consistency you like your chowder. Don’t add too much or it will become fish soup!

IMPORTANT: Once the milk has been added, do not allow it to boil, just heat to serving temperature. If you boil it, the milk will separate.

This recipe works for the meat from one char, and can be doubled, tripled, etc.
Tastes wonderful served with canned fruit or fruit salad, small baking powder biscuits, or bannock.
We serve shortbread for dessert.

A frequently-requested recipe from Bathurst Inlet Lodge.
Susie Kapolak
Bathurst Inlet, Nunavut.