Al and the boys went up to Yellowknife in the Northwest Territories for some world-class fishing, and we just had to share the experience here with our Soup-er fans! This was such a spectacular trip, in such an interesting place, and we can’t recommend it enough. Take the trip and explore Yellowknife yourself.
In this particular fishing spot, the lake freezes over for 7 months of the year, so residents here usually drive across the lake to get to their homes. In early June, there is a small window of time that is ideal for fishing, because the ice has just left, and the fish are hungry. Residents here need to have boats at shore so they can reach their homes on the lake.
It looks as though these homes are floating on the water, but our guides explained that this is not always the case. Many of the houses are on steel posts and concrete slabs, drilled right into the base of the shallow lake. They say they have to watch out when it freezes to prevent uneven freezing, or else their homes could be tilted for seven months of winter!
Fishing up here is truly world-class: people come from all over the world to experience the Yellowknife fishing season. Fishers use professional guides, who provide good boats and recommend the best fishing practices. Our boys had a blast fishing for pike and trout, and caught over 100 fish!
Most of the fishing is catch and release, but they did set up a camping-style picnic to enjoy lunch. Fish was filleted, battered and deep fried for the fishing group – so fresh and delicious!
When they got home, I got to play with a recipe for chowder using our Lentil Lovers soup and some of the Yellowknife catch. I love cooking fish pan-fried or in the BBQ, and add it to soups. In fact, I also love to fish, but not everyone could leave town at the same time for this trip! I will go on the next fishing adventure and catch my own trout next time, but in the meantime, here is my recommendation for adding fish to one of our soups for a quick, healthy, and delicious chowder.
Fish Chowder Soup with Souptaculars Lentil Lovers soup
Cook Souptacular’s Lentil Lovers soup according to directions with:
- 4 cup of water
- 4-6 cup fish broth/stock (or use chicken stock)
Once almost cooked, whisk for a smooth texture! This will be your base for your chowder. Then add:
- 1 cup diced potatoes
- 1 cup diced carrots
- 1/2 cup frozen corn
Cook until vegetables are tender. Then add:
- cooked pan-fried boneless fish (cut into 2 cm pieces)
- 1 can of clam chowder, condensed soup base or cream of potato soup
Stir and cook for an additional 10 minutes.
Garnish with bacon bits, dill, and green onions. This is delicious, easy, and truly Souptacular!