In a medium sized stock pot preheat olive oil and butter until hot, add all vegetable except corn, and sauté for 3-5 minutes, or until very aromatic. Deglaze with Lake of Bays Brewing Company’s “Spark House Red Ale” (or your favorite Ale), add chicken stock, and clam juice. Then deskin the tail and belly of the Milford Bay Smoked Trout and crumble into chowder. Bring to a boil, reduce and let simmer for 40 minutes, and then add corn. Make slurry with 1/4 cup 10 % cream and 1/4 cup milk, and corn starch, and gently whisk into broth. Let cook out another 5 – 10 minutes, gently stir in the rest of the Milford Bay Smoked Trout in small bite sized pieces. Season to taste with Worcestershire sauce and/or your favourite Sriracha or hot sauce. Serve and enjoy. Serves 4-6.
David R. Binsted
Muskoka Lakes Golf & Country Club