Smoked Trout Wild Rice Chowder

1/2 lb Smoked Trout flaked, bones and skin removed
6 bacon strips, chopped finely
1/2 cup of chopped onion
1/3 cup flour
1/4 teaspoon white pepper
3 cups milk (divided)
1 can chicken broth (14 ounce can)
1 cup of half and half or heavy cream
2 cups cooked wild rice

In a large Dutch oven or soup kettle, cook over medium heat the bacon pieces till crisp. Remove the bacon crisps with a slotted spoon to paper towels to drain. Leave 3 tablespoons of the bacon drippings in the kettle and sauté the onion till tender in the bacon drippings. Stir in the chicken broth and only 2 cups of the milk. Gradually bring the chowder to a boil. In a small bowl add the flour to the remaining cup of milk and stir till smooth. Gently pour the milk flour mixture into the kettle, stirring constantly. Return to a boil and cook till thickened enough to coat a metal spoon. Add the wild rice, Smoked Trout flakes, bacon pieces, pepper, and half and half. Reduce heat to a simmer. Stir occasionally and heat at a simmer for 10 minutes. Serve. Salt and pepper the chowder to taste. Salt is not added to the chowder because salt is generally used in the trout smoking process.



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