The Henry Ford's Michigan chowder with smoked lake trout
(WJBK) - Get this recipe courtesy of The Henry Ford's executive chef Michael Trombley.
Ingredients: ¼ pound chunky bacon 2 tablespoons whole butter 1 cup Spanish onion, medium dice ½ cup celery, medium dice 1 teaspoon thyme, chopped 2 each bay leaves 2 pounds red bliss potatoes, cleaned and sliced 1 quart stock (fish if possible, can with substitute clam) 1 cup cream To taste lemon juice To taste clancy's Fancy Hot Sauce 2 cups butternut squash, 1 inch cubes roasted at 350 until cooked 2 pounds smoked lake trout, cut into bite sized pieces
Method: Place bacon in to a heavy gauge Dutch oven and cook on low to render the out the fat, stirring occasionally.
When bacon is crisp and brown, drain off fat and add butter, onion, celery, bay, thyme, cook for 5 minutes until soft and add the sliced potatoes.
Stir gently so not to break up the potato and cook another 5 minutes, then pour in cream and stock, bring up to a boil the turn to a simmer for 30 minutes or until potatoes are soft.
Roast butternut squash in a 350 degree oven on a sprayed cookie sheet, seasoned with salt, pepper and oil until soft and reserve.
When the potatoes are soft, fold in trout and add Clancy's hot sauce, lemon juice and the squash and serve.
Learn more about The Henry's Ford elegant five-course Local Roots dinner happening Nov. 8. Learn more at www.thehenryford.org.