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.
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.