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–+ - 6 servings

Smoked Trout Chowder

Amanda
Creamy, Rich, Delicious Smoked Trout Chowder. Made with Cream, White Wine - Use Your Favorite Smoked Fish or Seafood. Gourmet yet simple.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Soups &amp, Stews
Servings 4 - 6 servings

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
  • 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.
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