Smoked Trout Chowder
It may be officially spring, but the icy rain and wind today sure makes it feel like its still winter! A bowl of piping hot Smoked Trout Chowder is just the thing to warm you up from the inside out.
This hearty and comforting soup is the perfect dish to cozy up with on a chilly evening, with its rich and creamy broth and savory chunks of smoked trout.
The smoky flavor of the trout infuses the broth with a depth of flavor that is simply irresistible. Each spoonful is a delicious and satisfying experience that will have you scraping the bowl clean. Served with a crisp green salad and some crusty bread, this chowder is hearty enough to be a full dinner on its own.
If you’re looking for a meal that will fill your belly and warm your soul, look no further than a steaming bowl of Smoked Trout Chowder. It’s the perfect dish to share with loved ones, or to savor quietly on your own, wrapped up in a cozy blanket and lost in thought.
Enjoy!
Ingredients
- ½ fennel bulb diced. Reserving the fennel fronds for garnish
- 30 ml unsalted butter
- 1 leek white and pale green part only, thinly sliced
- 1 carrot diced
- 1 garlic clove minced
- 350 ml water
- 250 ml fish stock or clam juice
- 2 thin skinned potatoes cut into small chunks
- 5 ml dried thyme leaves
- 100 ml 35% Cream
- 250 ml frozen peas
- 250 g smoked trout, skin removed, and then broken into large pieces
- salt and pepper to taste
Instructions
- Melt the butter in a large wide saucepan over medium heat. Add the leek, fennel, carrot and garlic. Sauté just until tender, about 5 minutes.
- Add the water and clam juice, along with the potato and thyme. Bring to a boil, then reduce the temperature, cover and simmer until the potatoes are nearly cooked, about 5 minutes. Stir in the cream, peas and a generous grind of pepper. Simmer uncovered until the cream is hot and the potatoes are completely cooked, about 2 more minutes.
- Add the smoked trout, taste and adjust the seasoning for salt and pepper. Let simmer just until the trout has warmed through, about 1 minute longer.
- Serve garnished with the reserved fennel fronds.