Hodge Podge is a traditional Nova Scotian soup and a staple at summer potlucks. It’s made with seasonal whole baby vegetables from the garden so feel free to change things up to make your own variation depending on what is in season. Adding smoked trout gives it hardiness and complexity. Sometimes I include a version of this on the menu at Halifax or Coast Kitchen using smaller vegetables and finishing the soup with a creamier broth. To avoid disappointing guests at the restaurant who are looking for the traditional Nova Scotian dish, the name is changed to Smoked Trout Chowder.
This recipe is very forgiving. It’s equally delicious whether made directly over an open fire or on a kitchen stove.