Smoked Trout Chowder Recipe
Creamy, rich, delicious Smoked Trout Chowder. Made with cream & white wine - use your favorite smoked fish or seafood. Gourmet yet simple!
Ingredients
- 2 tablespoon butter
- 2 stalks celery chopped
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 cups chicken broth
- 1 teaspoon parsley
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 potatoes peeled and diced
- 2 1/2 cups light cream
- 1/2 pound smoked trout or smoked fish of your preference
- 1/4 cup white wine
- 1 15 oz can corn drained
- salt pepper & paprika to taste
Instructions
- 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.
Notes
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 don't always have a good stock on hand, so I cooked some canned broth down with some veggies to concentrate it with rich flavor. You could absolutely skip this step if you have a good stock. Any good chicken, vegetable or fish/seafood stock would do.
Tried this recipe?Let us know how it was!