Smoked Trout Chowder

Name: Smoked Trout Chowder
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 to 6 servings
Cuisine: AMERICAN
Ingredients: 3 Tbs. unsalted butter; 1 yellow onion, chopped; 1 fennel bulb (3/4 lb./375 g), stalks and fronds removed, bulb quartered, cored and thinly sliced; 2 cups (16 fl. oz./500 ml) chicken broth; 1 cup (8 fl. oz./250 ml) bottled clam juice; 3 small red potatoes, finely diced; 1 cup (8 fl. oz./250 ml) heavy cream; 8 oz. (250 g) smoked trout, crumbled; 2 tsp. fresh lemon juice; 1 Tbs. minced fresh dill; Salt and freshly ground pepper

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Here’s a fresh take on a classic chowder, made with flavorful smoked fish. For a lighter version, use whole milk in place of the cream.

Prep Time 15 minutes

Cook Time 20 minutes

Servings 4 to 6

Ingredients

3 Tbs. unsalted butter
1 yellow onion, chopped
1 fennel bulb (3/4 lb./375 g), stalks and fronds removed, bulb quartered, cored and thinly sliced
2 cups (16 fl. oz./500 ml) chicken broth
1 cup (8 fl. oz./250 ml) bottled clam juice
3 small red potatoes, finely diced
1 cup (8 fl. oz./250 ml) heavy cream
8 oz. (250 g) smoked trout, crumbled
2 tsp. fresh lemon juice
1 Tbs. minced fresh dill
Salt and freshly ground pepper

Directions

In a large, heavy pot over medium-high heat, melt the butter. Add the onion and fennel and sauté until soft, about 7 minutes. Add the broth and clam juice and bring to a boil. Add the potatoes, reduce the heat to medium-low and simmer until the potatoes are tender, about 8 minutes. Add the cream, smoked trout, lemon juice and dill and cook for 4 minutes. Season with salt and pepper and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Soup of the Day, by Kate McMillan (Weldon Owen, 2011)

Smoked Trout Chowder

Ingredients

Directions

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