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Post by Granny Smith on Mar 3, 2008 9:08:55 GMT -5
Smoked Trout Chowder contributed by gayla
1/4 lb. bacon, 1/2 cup onion, diced 1/2 cup celery, diced 1/2 gallon milk 1 cup flour 1 each Bay leaf 1 Tablespoon thyme 1/2 lb. Smoked Trout, chopped 2 cups diced potatoes, cooked
Render bacon in a saucepan. Add onions and celery and cook until soft.
Add flour and make a roux.
Add milk and herbs and allow to simmer for 30 minutes.
Add trout and potatoes. Simmer 5 minutes more.
Serve in bowls with oyster crackers.
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