4 fresh-fish feasts you can make right on the ice!

Burbot & Potato Chowder

At Home

• 4 red potatoes
• 2 tbsp butter
• ½ cup leeks (white portion only)
• 3 cloves garlic, chopped
• 4 tbsp flour
• 1½ cups chicken broth
• 2 cups half-and-half cream
• ½ tsp kosher salt
• ½ tsp black pepper
• 6 bacon slices

On the Ice

• 2 burbot fillets, diced large
• ¼ cup sour cream
• ½ cup grated white cheddar cheese
• ¼ cup chopped green onions

At Home

1. In a pot of salted water, boil potatoes until tender, then cool and dice into large chunks. Place in a travel container.
2. Place butter in a small pot, set heat to medium and sweat leeks and garlic until translucent. Stir in flour with a wooden spoon and cook for 3 minutes (do not brown). Remove from heat, quickly whisk in broth to prevent lumps, and add cream and seasoning. Bring soup mixture to a simmer, then let cool and place in a separate travel container.
3. Cook bacon until crisp, then coarsely chop and place in a separate travel container.

On the Ice

1. In a heavy pot, bring soup mixture to a simmer on a camping stove, then add potatoes and burbot; stir gently then cover. Reduce heat and cook for 10 minutes.
2. Pour into bowls and top with sour cream, cheese, onions and bacon.