Lake Trout Chowder
Ingredients:   1lb. (500g) Trout fillets (could be fresh or frozen)
                           1/4 cup (50 ml) chopped bacon or salt pork
                           1/2 cup (125 ml) chopped onion
                           2 cups (500 ml) boiling water
                           19 oz. (540 ml) can of tomatoes
                           1 cup (250 ml) diced potatoes
                           1/2 cup (125 ml) diced carrots
                           1/2 cup (125 ml) chopped celery
                           1/4 cup (50 ml ketchup)
                           1 Tbsp (15 ml Worcestershire sauce)
                           1 tsp (5 ml) salt
                           1/4 tsp (1ml) pepper
                           1/4 tsp (1ml) thyme
                           chopped parsley
Thaw trout if frozen.  Remove skin and bones.  Cut fish into one inch pieces.
Fry bacon or salt pork until crisp.  Add onion and cook until tender.
Add water, vegetables, ketchup and seasonings (except parsley).
Cover and simmer 40 to 45 minutes, or until vegetables are tender.
Add trout pieces, cover, and simmer about 10 minutes longer, or, until fish flakes easily when tested with a fork.
Garnish with parsley.
Serves 6.
Enjoy the chowder.  Wonderful with fresh bread and a cold beer.  Very filling!
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