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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.

Source: Midwest Living


Recipe Summary

20 mins
45 mins
7 2/3 cups


Ingredient Checklist


Instructions Checklist
  • In a Dutch oven, melt 2 tablespoons of the butter over medium heat. Add celery, onion and garlic. Cook 10 minutes or until tender.

  • 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.

  • Add trout, and simmer 5 minutes or until trout is cooked through, stirring gently to avoid breaking up the fragile fish.

  • 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.

  • 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.

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

243 calories; fat 14g; cholesterol 53mg; saturated fat 7g; carbohydrates 19g; mono fat 4g; poly fat 1g; insoluble fiber 3g; sugars 5g; protein 11g; vitamin a 4268.7IU; vitamin c 16.8mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 2.9mg; vitamin b6 0.3mg; folate 36.4mcg; vitamin b12 3mcg; sodium 689mg; potassium 559mg; calcium 76mg; iron 1.4mg.