0 (0)

Fish and Shellfish, Soups

Mammoth Lakes Chowder

Mammoth Lakes Chowder
Los Angeles Times

Dear SOS: I cut out a recipe for trout chowder several years ago but have misplaced it. It called for steaming the trout so that the bones and skin could be easily removed. I used this recipe several times with ... Read more

Total time: 40 minutes | Serves 6
  • 2 cups peeled and cubed baking potatoes
  • Salt
  • 4 medium trout
  • 2 slices bacon, cut in half
  • 1/2 onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 stalk celery, chopped
  • 4 cups scalded milk
  • Cayenne pepper
  • Freshly ground black pepper

Step 1Cook the potatoes in boiling salted water until tender, 5 minutes. Drain.

Step 2Meanwhile, steam the trout until the fish turns opaque and the skin and bones are easy to remove, about 6 minutes. Pull the skin off from the head to the tail. Remove the center spine and break the meat into chunks. Place the meat in the bottom of a 2 1/2- to 3-quart saucepan. Add the potatoes.

Step 3Cook the bacon slices in a skillet over medium heat until crisp, 2 minutes. Drain on paper towels. Crumble and reserve.

Step 4Reheat the bacon drippings over low heat and cook the onion, green pepper and celery until just tender, but not browned, 10 minutes. Pour the vegetables over the potatoes and fish. Top with the scalded milk. Season to taste with salt, 2 pinches of cayenne and black pepper.

Step 5Heat the chowder on low heat just until heated through. Do not boil. Sprinkle the reserved bacon bits on top.


Deviled eggs with Champagne vinegar
Deviled eggs with Champagne vinegar

Pork schnitzel
Pork schnitzel

Apple and fennel salad
Apple and fennel salad

Fig, prosciutto and blue cheese pizzas
Fig, prosciutto and blue cheese pizzas

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Grilled brined halibut with vine-ripened tomato salad
Quenelles Nantua
Dungeness crab salad with Thai basil and mint
Garlic Shrimp With Asparagus