Florida OJ Smoked Whitefish and Wild Rice Chowder


  • 2 cups (480 ml) Florida Orange Juice
  • Florida Orange Zest, for garnish
  • 2 cups vegetable stock
  • 1 cup white wine
  • 4 tablespoons butter, divided
  • 1 tbsp. garlic, chopped
  • 2 cups leeks, chopped
  • 1/2 cup flour
  • 12 oz. smoked whitefish, cleaned, cut into 1-inch pieces
  • 2 cups potatoes, chopped
  • 1 cup cooked wild rice
  • 1 cup (240 ml) heavy cream
  • 1 tbsp. fresh thyme, chopped
  • 1 bay leaf
  • 3 tbsp. parsley
  • 1 tbsp. lemon juice
  • Fresh dill, for garnish


Florida OJ Smoked Whitefish and Wild Rice Chowder

Combine Florida Orange Juice, vegetable stock and white wine in saucepan; bring to simmer. Remove from heat; keep warm.

In large saucepan, cook 2 tbsp. butter and garlic over medium heat for 1 to 2 minutes, until butter is melted; do not brown garlic. Add leeks and cook until tender. Add remaining 2 tbsp. butter; cook until melted. Sprinkle flour over leeks and stir until flour and butter are combined to make a roux.

Add Florida Orange Juice mixture to leek mixture, one-third at a time, stirring well to incorporate before each addition. Add smoked whitefish, potatoes, wild rice, heavy cream, thyme and bay leaf; simmer over low heat for 20 to 25 minutes, until potatoes are tender. Remove bay leaf. Add parsley and lemon juice; serve immediately. Garnish with Florida Orange Zest and dill.