Creamy, rich, delicious Smoked Trout Chowder. Serve it with fresh crusty bread and a glass of your favorite white wine and you’ll have yourself a wonderful dinner.
Did you ever fall in absolute love with a restaurant? Did you ever find the perfect balance of delicious food, top notch service and fabulous atmosphere? It happened to us, and oh, it was wonderful. We visited for dinner often, at times too often. We praised the place regularly – we wanted everyone to know the deliciousness and joy we knew. We even had a small get together there following our wedding. It was love. Then like every “too good to be true” love story, it came to an end. The chef left. Then some of the kitchen and wait staff followed. We tried eating at the restaurant numerous times since, but the place has never been reinstated to it’s former glory.
While all the food on the menu was impressive, there are a few dishes that I will never get over. This Smoked Trout Chowder is one of them.
This soup is not an exact replica of what this restaurant had made. To tell you the truth, it’s been over 2 years since I had a “proper” cup of this chowder – so I couldn’t even start to replicate the version I knew and loved. That being said, this chowder is a delicious reminiscence of what had been.
I didn’t have any stock on hand, so I cooked some canned broth down with some veggies to concentrate it with rich flavor. You could skip this step if you had good stock. Any good chicken, vegetable or fish/seafood stock would do.
On that same note, feel free to use your choice of smoked fish. Also, if you prefer a thinner, not as rich, chowder you can decrease the cream a bit and substitute equal amounts of milk or even substitute half & half all together.
I really love this rich, creamy, delicious Smoked Trout Chowder. It’s not as wonderful as the version that inspired me, but it keeps me & my belly smiling nonetheless.
Thanks so much for stopping by! Happy Cooking!
- 2 tablespoon butter
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon parsley
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 potatoes, peeled and diced
- 2½ cups light cream
- ½ pound smoked trout
- ¼ cup white wine
- 1 15 oz can corn, drained
- salt, pepper & paprika to taste
- Melt butter in a large saucepan/stockpot.
- Add celery and onion, saute until onion is translucent.
- Add garlic, saute for a minute or two.
- Add chicken broth, parsley, salt and pepper and bring to a boil. Reduce heat and simmer covered for about 20 minutes, stirring a few times.
- Strain completely.
- Add diced potatoes, cook about 10 minutes or until just tender.
- Add cream and trout. Gently simmer (do not let it come to a boil) for 15 - 20 minutes, stirring often.
- Add white wine and corn, cook & stir for another minute or two.
- Salt and pepper to taste. Sprinkle with paprika before serving. Enjoy.