Title: Dene Trout Chowder
Categories: Fish Soup Amerind Canadian Blank
Yield: 1 Batch

1		Great Bear Lake trout or other firm fleshed fish
		Flour
		Oil
		Water
		Milk
		Assorted veggies: onions,
		Potatoes, green peppers,
		Carrots, celery, etc
		S&P, cayenne to taste

From Gina Neyelle of Deline [Fort Franklin] on the shore of Great Bear Lake, NWT: "the reason I do that [deep fry the trout chunks before making the chowder] is if you just cut up the fish and throw it in the pot it gets mushy."

Cut a Great Bear Lake trout up into cubes, place it in a plastic bag with flour; shake. Put some oil into a pan and deep-fry until they're golden- brown.

Simmer some milk and water in another pot and add vegetables plus a little salt, pepper and cayenne. After a few minutes add the fried fish cubes and continue simmering until the vegetables are done. If the chowder is too thin add a little more flour.

Recipe by: Gina Neyelle, Deline, NWT. Source: News/North, www.nnsl.com Posted by: Jim Weller

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