Lake Chowder | Midwest Living
More
Close

Lake Chowder

Lake Chowder

0
Login to rate this recipe.
  • Makes: 6 servings
  • Yield: 7 2/3 cups
  • Hands On 20 mins
  • Total Time 45 mins

Login to save this recipe

Angry Trout Cafe in Grand Marais, Minnesota, makes this buttery, dill-flecked chowder with lake trout, a mild-flavored and relatively oily fish. The recipe tastes just as good with salmon or whitefish.

Ingredients

  • 4 tablespoons butter, divided
  • 3/4 cup coarsely chopped celery
  • 1/4 cup chopped red onion
  • 1 clove garlic, minced
  • 1 teaspoon dried dill weed
  • 1 bay leaf
  • Salt to taste
  • White pepper to taste
  • 4 cups vegetable stock or broth
  • 2 1/2 cups coarsely chopped Yukon gold or red potatoes, peeled if desired
  • 1 cup coarsely chopped carrots
  • 8 ounces lake trout, salmon or whitefish fillets, cut into bite-sized chunks
  • 3 tablespoons all-purpose flour
  • 3/4 cup half-and-half or light cream
  • Chopped Italian (flat-leaf) parsley

Directions

  1. In a Dutch oven, melt 2 tablespoons of the butter over medium heat. Add celery, onion and garlic. Cook 10 minutes or until tender.
  2. Stir in dill weed, bay leaf, salt and white pepper. Add stock, potatoes and carrots. Bring to boiling. Reduce heat and simmer, uncovered, 15 minutes or until tender. Remove bay leaf.
  3. Add trout, and simmer 5 minutes or until trout is cooked through, stirring gently to avoid breaking up the fragile fish.
  4. Meanwhile, in a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Add flour and whisk about 3 minutes. Remove from heat; gradually add half-and-half while whisking until smooth.
  5. Add butter mixture to soup. Stir gently and heat until the soup just reaches a simmer. Remove from heat, and season to taste. Serve garnished with parsley, if desired.

Tip

  • Making a roux: A roux is used to thicken several of our soups including the trout chowder. I know, roux is a French word, and I promised you wouldn't have to deal with anything fancy. So, to make it less intimidating, I recommend using the North Woods pronunciation, "ruks". We make a roux by whisking melted butter and flour together in a pan over medium heat for about three minutes. This forms a thick, rubbery sort of glob that with a flick of her wrist Karen can make jiggle and bounce in a way that she finds amusing. she has gone so far as to name it "Flubber", and on occasion encourages "him" to stand up, or dance.

Nutrition Facts

(Lake Chowder)

Servings Per Recipe 6, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 3, fiber (g) 3, sodium (mg) 689, sugar (g) 5, Potassium (mg) 559, pro. (g) 11, calcium (mg) 76, cal. (kcal) 243, vit. A (IU) 4269, iron (mg) 1, Fat, total (g) 14, vit. C (mg) 17, chol. (mg) 53, Thiamin (mg) 0, sat. fat (g) 7, Riboflavin (mg) 0, carb. (g) 19, Niacin (mg) 3, Monounsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 1, Folate (µg) 36

Add Your Comment