Smoked trout chowder
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | pounds | Hot smoked lake trout |
| 1 | cup | Cream of potato, celery or mushroom soup |
| 1 | cup | Milk |
| Salt and pepper | ||
| Parsley | ||
| Dill | ||
Directions
Heat fish and milk to boiling. Flake fish and add. Season to taste with salt and pepper. Serve and sprinkle with parsley and dill.
From: Smoking Salmon & Trout by Jack Whelan. Published by: Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller Submitted By JIM WELLER On 11-13-95
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