Smoked Trout Chowder

By á-170456

Ingredients

• 1/3 pound hot-smoked lake trout
• 1 cup cream of potato or celery soup
• 1 cup milk
• Salt to taste
• Freshly-ground black pepper to taste
• Parsley for garnish
• Dill for garnish

Preparation

Step 1

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

This recipe yields 2 servings.