Hook Up With Tasty Trout Chowder

“My husband loves to fish for trout when we go up to the Mammoth Lakes, but he doesn’t like to eat them,” Jenny Erickson writes. “Actually, I’ve discovered there are many fishermen like him. So I devised this recipe for trout chowder that he loves.”

MAMMOTH LAKES CHOWDER

2 to 3 small potatoes, peeled and cubed

Salt

4 medium trout

2 slices bacon, cut in halves

1/2 medium onion, sliced very thin

1/2 green pepper, sliced very thin

1/2 stalk celery, chopped

2 cups scalded milk

Cayenne pepper

Freshly ground pepper

Cook potatoes in boiling salted water until tender. Drain. Steam trout until skin and bones are easy to remove, about 5 to 7 minutes. Remove skin and bones and break meat into chunks. Place in bottom of 2 1/2- to 3-quart saucepan. Add potatoes.

Cook bacon slices in skillet until crisp. Crumble and reserve. Reheat bacon drippings and saute onion, green pepper and celery until just tender, but not browned. Pour over potatoes and fish layers and top with scalded milk. Season to taste with salt, cayenne and black pepper.

Heat at low temperature to desired serving temperature. Do not boil. Sprinkle reserved bacon bits on top. Makes 3 servings.

Note: Add more milk if more liquid is desired.

JENNY ERICKSON

Los Angeles