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
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.