Lake Trout Chowder Recipes

Steps:

• In a large skillet, saute onion in butter until tender. Transfer to a 3-qt. slow cooker; add the milk, dressing, fish, broccoli, cheeses and garlic powder. , Cover and cook on high for 1-2 hours or until soup is bubbly and fish flakes easily with a fork. Sprinkle with paprika if desired.

Steps:

• Place trout, 1 onion, beer, and lemon in a heavy bottomed pot. Bring to a boil; reduce heat to medium and cook until trout easily flakes with a fork, about 15 minutes. Transfer trout to a flat work surface and remove skin. Discard beer, onion, and lemon.
• Place salt pork in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Reserve drippings and drain salt pork on paper towels.
• Melt butter in the skillet. Add remaining onion and celery; saute until almost tender, about 5 minutes. Transfer to the pot. Stir in chicken stock, potatoes, salt, and pepper. Bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.
• Place trout, salt pork, and heavy cream into the pot. Cook until chowder is heated through, about 5 minutes. Garnish with parsley and chives.

Steps:

• In a skillet, saute onion in butter until tender.
• Transfer to slow cooker; add milk, dressing, fish, broccoli, cheese and garlic powder.
• Cover and cook on high for 1 1/2 to 2 hours or until soup is bubbly and fish flakes easily with fork.

Steps:

• In a large pot add potatoes, onions, and celery. Cover with water. Boil until potatoes are just soft.
• Add 2 quarts diced Lake trout. Boil lake trout for 5 minutes. Add evaportated milk and butter. Simmer.