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Food: Chowder Heads

By THE HIDE-AWAY CANOE CLUB

BackRiver Power Chowder

Fillet then cube a 4-6 kilo Lake Trout, Arctic Char, Grayling, or Brook trout and put aside.

Mix together and cookone or two pkgs of Knorr Leek/Potato and Minnestrone.

When done, add :

mashed potato flakes to thicken,

one or two tins of crab meat,

1 med. Onion sauteed in butter with garlic (do this ahead of time).

Season to taste with:

Tabasco, Worcestershire, Spike, fresh ground pepper, ichiban noodles, macaroni, dried corn, carrots, tomatoes, potatoes, a handful of blackflies, 12 mosquitoes (live), and assorted veggies.

Once this mixture has cooked and is gently bubbling, add the chunks of fish and some dry sherry (you decide how much). Season again to taste, and when the fish is heated through, serve. It should have the consistency of a thick stew, but be careful not to over-stir -- the fish chunks will break apart and eventually dissolve into the sauce.

Email the paddlers with your questions and comments