Title: Smoked Trout Chowder
Categories: Fish Smoke Soup Mushroom
Yield: 2 Servings

1/3	lb	Hot smoked lake trout
1	c	Cream of potato, celery or mushroom soup
1	c	Milk
		Salt and pepper
		Parsley
		Dill

Heat fish and milk to boiling. Flake fish and add. Season to taste with salt and pepper. Serve and sprinkle with parsley and dill.

From: Smoking Salmon & Trout by Jack Whelan. Published by: Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller

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