Milford Bay Smoked Trout Chowder

You Will Need:

  • 1 side Milford Bay Smoked Trout
  • 1/4 medium sized sweet onion – fine diced
  • 1 stalk celery fine diced
  • 1 small / medium carrot fine diced
  • 1/2 medium sized Red pepper diced
  • 1 medium Yukon Gold potato – medium diced
  • 1/8 bulb fennel thin sliced and diced small
  • 2 cloves garlic pressed or fine chopped
  • 1/4 medium sized Jalapeno pepper fine dice, with seeds
  • 1 cup of corn kernels (frozen or sliced off the cob)
  • A generous splash of Lake of Bays’ Spark House Red Ale or your favorite ale for deglazing
  • 6 cups low salt Chicken stock
  • 175 ml. Clam Juice
  • 1/4 cup 10 % cream
  • 1/4 cup milk
  • 4 Tbsp. Corn Starch
  • Worcestershire sauce and Sriracha (or your preferred Hot Sauce) to taste

Here’s How:

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
Executive Chef
Muskoka Lakes Golf & Country Club