Great Slave Lake Trout Chowder
A creamy chowder built on flaked lake trout, potatoes and onion, warming and filling for cold northern evenings.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •large pot
- •ladle
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 16 g
- carbs
- 24 g
- protein
- 22 g
- calories
- 320
Instructions
- 1
Melt butter in a large pot over medium heat and sauté onion and celery until soft.
- 2
Add potatoes and stock, bring to a simmer and cook 12-15 minutes until potatoes are tender.
- 3
Add cubed lake trout and simmer gently for 5-6 minutes until just cooked through.
- 4
Stir in milk and heat through without boiling.
- 5
Season with salt and pepper to taste.
- 6
Ladle into bowls and garnish with chives before serving.
Chef's tips
Add the fish near the end of cooking so it stays tender rather than falling apart into mush.
Ingredient substitutions
- milk → evaporated canned milk
Storage
Refrigerate for up to 3 days in a covered container.
Reheating
Reheat gently on the stovetop over low heat, stirring often.
Common mistakes to avoid
- •Boiling after adding milk, which can curdle it
- •Overcooking the fish so it breaks apart completely
Serving suggestions
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