Lake Trout Chowder

Recipe from: Fishing guide Tony Jeffers, from Great Bear Lake Lodge, Northwest Territories.

Serves: 6


  • 2 6-lb lake trout, filleted
  • 6 medium parboiled potatoes
  • 4 celery stalks, chopped
  • 2 large carrots, chopped
  • 1 large onion, chopped
  • 1/2 lb butter
  • 5 strips bacon
  • 1 pinch basil
  • 1 pinch thyme
  • 1 small can niblet corn
  • 1 can evaporated milk
  • 1 sprig fresh dill weed


  • Cut fillets and potatoes into spoon-sized cubes. In a large pot, boil water and add potatoes.
  • In a skillet, sauté the celery, carrot and onion with the butter, bacon, thyme and basil (the goal is to soften the vegetables while not burning the butter).
  • Once potatoes are soft, add fish to the pot (the water should cover the cubes by only an inch or so). When water returns to a boil, add sautéed mixture. Simmer for about 10 minutes, then add corn.
  • Remove pot from fire and add evaporated milk. Sprinkle individual portions with small pieces of dill and serve with thick, buttered slices of fresh bread.
Bob Sexton

Bob Sexton

Growing up in Gander, Newfoundland, and Peterborough, Ontario, Outdoor Canada's managing editor Bob Sexton jumped at every chance to wet a line and head afield. After spending half of the 1990s working as a tour guide in Latin America, he completed a Bachelor of Journalism from Ryerson University in 2001 and was hired on as Outdoor Canada's assistant editor. Since joining the magazine, he has won two Outdoor Writers of Canada awards, in 2008 and 2011, and contributed to numerous National Magazine Award winning or nominated stories. Sexton is the past president of the Canadian Society of Magazine Editors.

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