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