A Freshwater Chowder

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 excellent results.

BRUCE D. MILROY

Cerritos

DEAR BRUCE: This recipe, which came from reader Jenny Erickson, was published in 1987 in the old My Best Recipe column. She said her husband loved to catch trout but didn’t like to eat them, so she devised this recipe.

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Mammoth Lakes Chowder

Active Work and Total Preparation Time: 40 minutes

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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

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

Meanwhile, 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.

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

Reheat 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.

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

6 servings. Each serving: 262 calories; 209 mg sodium; 60 mg cholesterol; 11 grams fat; 5 grams saturated fat; 20 grams carbohydrates; 20 grams protein; 1.71 grams fiber.