What is the best rafting near Missoula, Montana?

The best rafting near Missoula is on the Alberton Gorge, a Class II-III canyon on the Clark Fork River about 30 minutes west of town. Zoo Town Surfers offers half-day and full-day guided trips. The Blackfoot River and Bitterroot River are also excellent options.

Do I need experience to go rafting in Montana?

No experience is needed for most trips. Professional guides handle all technical work and provide all equipment including wetsuits, life jackets, and helmets.

What is river surfing in Missoula?

River surfing is standing wave surfing on the Clark Fork River in downtown Missoula. Zoo Town Surfers provides boards, wetsuits, and expert instruction. No prior surfing experience required.

When is the best time to go rafting in Montana?

The rafting season runs from late May through September. June offers the highest water and most exciting whitewater. July and August are warmer with moderate flows, perfect for families. September offers fall colors and smaller crowds.

What rivers can I raft near Missoula?

Near Missoula you can raft: Alberton Gorge (Class II-III, 30 min west), Clark Fork River (Class I-II, through town), Blackfoot River (Class I-II, 30 min east), Bitterroot River (Class I-II, south), and Lochsa River (Class III-IV+, experts only, 2.5 hours west).

Cold Weather River Trip White Chicken Chili Recipe

When the temperature drops and you’re planning a relaxing river trip, nothing beats a comforting bowl of hot soup. This white chicken chili recipe is the perfect cold-weather meal that warms you up after a day on the water.

(Serves 8-10)

Ingredients

Chicken & Beans:
- 1 pound boneless skinless chicken breasts, chopped
- 3 cans Great Northern beans (14.5 oz each)
Broth & Vegetables:
- 2 cans chicken broth (14 oz each)
- 1 can chopped green chilis (4 oz)
- 1 yellow onion, diced
- 1 jalapeño pepper, diced
- Garlic (to taste)
Cheese & Spices:
- 1 cup shredded Pepperjack cheese
- Olive oil
- Your favorite spices (consider cumin, oregano, salt, and pepper)
Optional Extras:
- Bouillon cubes or homemade bone broth for extra flavor

Directions

Sauté the Base:
- Heat olive oil in a Dutch oven or large pot over medium heat.
- Add the chopped chicken and diced onion; cook until lightly browned.
- Stir in garlic and your chosen spices.
Build the Chili:
- Add chopped green chilis and chicken broth to the pot. Bring to a boil, then reduce heat to a simmer.
- Mash one can of beans and mix it into the pot.
- Pour in the remaining two cans of beans and stir well.
Simmer and Serve:
- Allow the chili to simmer on low heat for 20-30 minutes to blend flavors.
- Serve hot, topped with a generous amount of shredded Pepperjack cheese and diced jalapeño.

Bonus Tricks for Extra Flavor

Boost the Broth: Add bouillon cubes or a splash of homemade bone broth.
Side Dish Idea: Serve with Dutch oven cornbread—try tossing in green chilis and cheddar cheese to impress your friends.

Other Cold-Weather Meal Ideas

Posole: For a more involved prep and a rich, quality meal.
Mac & Cheese with Bratwursts: Ideal if you want to relax by the fire with a beer.

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