Boundary Waters Trout Chowder and the True North Cabin Cookbook Vol. II

Stephanie Hansen’s first cookbook took readers to her family outpost on an island on Burntside Lake near Ely, on the edge of the BWCA. Now, True North Cabin Cookbook Volume Two, released this year, focuses on “the cozy months” of October through April.  We hear from Stephanie in this episode of the podcast. We also cook some smoked trout and wild rice chowder that was inspired by the cookbook. We caught the fish. We smoked the fish. We made the chowder. We ate the chowder.  This episode is sponsored by Bending Branches Canoe & Kayak Paddles, Williams and Hall Outfitters, and Solbakken Resort on Superior.