Lake Trout Chowder

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

Serves: 6

Ingredients

• 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

Preparation

• 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.