Smoked Trout Chowder Fish Recipes Soup Recipes Smoked Fish Recipes

Ingredients

1 tbsp. butter

2 ribs celery

6 scallions

2 cloves garlic

1 lb. baking potatoes (about 2)

1/4 c. dry white wine

2 c. water

1 qt. canned low-sodium chicken broth or homemade stock

1 tsp. dried thyme

1 bay leaf

1 1/4 tsp. salt

1 c. half-and-half

2 fillets peppered smoked trout

Preparation

Step 1In a large pot, melt the butter over moderately low heat. Add the celery, the chopped scallion bulbs and the garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.Step 2Add the potatoes, wine, water, broth, thyme, bay leaf and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.Step 3Stir the half-and-half into the soup. Simmer until the soup starts to thicken, 2 to 3 minutes. Remove the pot from the heat and stir in the trout and the scallion tops. Remove the bay leaf from the soup.Step 4Notes: If peppered smoked trout isn’t available, use regular smoked trout and one teaspoon fresh-ground black pepper instead.Step 5Wine Recommendation: California chardonnays can be overpowering, but this chowder provides a perfect showcase. Try a fruity chardonnay from Napa or the Sonoma Valley.