What's Cook'in


My first outdoor cooking memories are full of erratic british summers, dad swearing at a barbeque he couldn't put together, and eventually eating charred sausages feeling brilliant! - Jamie Oliver

We've all gotta eat! Almaguin like many areas has its own flavors and cuisine. A product of the multicultural makeup of our region and just whatever happens to be in the kitchen cupboard! Throughout the history of this area, and in some cases to this day, it hasn't always been easy to run out to the grocery store to grab that missing article or piece to complete a meal. Sometimes you go without - sometimes you substitute something else. It is for this reason many favorite and family recipes are found quite simply by accident. Thank goodness for that!

Hearty Whitefish Chowder

Served piping hot with flakey sour cream biscuits this soup is sure to warm and fill your tummy after a long day outside. We use whitefish for this recipe but really you can substitute with any "fish" with white flesh. The soup freezes well and is very heavy and filing. Don't travel too far from your bed! You're going to sleep like a baby tonight. :) Recipe makes about 15 cups.


2 packets - Knorr cream of leak soup mix

5-6 medium size potato - cubed

6 cups water 

3 cups 18% cream

1 can baby clams (undrained)

1.5 - 2 lbs. fish fillet

6 - 7 strips bacon

Salt, Pepper and Garlic to taste.

In a large pot combine cream and water and stir in the Knorr soup mix. Next stir in entire contents of the can of baby clams and add potatoes and cook over medium heat. We should add that if you'd like more of a medley this recipe also does well with small shrimp, scallops and other seafood.The more the better in our books!

Next take your boneless fish fillet out of the fridge, cube it and put it back in the fridge for now. This will be the last component of the soup and should you add it too early the fish will disintegrate as you stir the mix. Put your bacon on to fry and your almost done. One more word of caution with regards to salt content: we find it can be really easy to push this soup over the edge especially once you add in the bacon. Taste frequently and add the bacon before supplementing any additional salt !

You're on the home stretch! Drain bacon well and cut into bits. Once the potatoes are about half done, stir in the bacon and add your fish. Soup is done when potatoes are tender and the fish is white and flakey.


The Biscuits

2 cups all purpose flour

1-1/2 tsp baking powder

1 tsp sugar

1/2 tsp salt

6 tbsp butter, chilled and cut into small pieces

1 cup sour cream

Preheat oven to 400 F and line baking sheet with parchment paper. Whisk together flour,baking powder, sugar and salt. Cut in butter with a pastry cutter or 2 knives until pea sized. Stir in sour cream until dough comes together (dough may still be crumbly). Turn dough onto floured surface and knead 2 -3 min. Once dough comes together and is smooth, cover with plastic wrap and allow to rest in fridge 15 minutes. Remove dough from fridge and pat down into approx. 1inch thickness. Cut biscuits using a cookie cutter or cup and bake 17 - 20 min,until tops are golden brown.

 Makes 8 -10 flakey biscuits. Enjoy!





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