Smoked trout chowder
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1/3 lb Hot smoked lake trout Salt and pepper
1 c Cream of potato, celery or Parsley
-mushroom soup Dill
1 c Milk
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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