Creamy Smoked Trout Chowder
About this Recipe
By Kylie Perroti
Creamy smoked trout chowder is perfect for a cold evening. Smoked trout has so much flavour that this chowder doesn’t require much else.
Serves 5
Ingredients
-
2 teaspoons oil
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1 medium brown onion peeled and finely chopped
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4 stalks of celery with leaves, finely chopped
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1-2 hot peppers or use crushed red pepper to taste
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4 cloves garlic peeled and minced
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Salt and pepper to taste
- 4-5 cups chicken stock
- 4 sprigs thyme
- 2 large Maris Piper potatoes
- 16 ounces smoked trout fillets
- ¾ cup heavy cream
- A few shakes of paprika
For Serving:
- Chopped fresh chives optional
- Warm crusty bread
- Paprika
Step by Step Instructions
Step 1 – Prepare Ingredients
Peel and small dice the onion. Dice the celery and mince the celery leaves. Trim and mince the peppers, if using. Peel and mince the garlic. Scrub the potatoes and dice into 1” pieces. Remove the skin from the smoked trout fillets and discard. Flake the fillets into bite-size pieces.
Step 2 – Cook the Vegetables
Heat the oil in a pot over medium heat until hot. Add the onions and celery (with leaves) and season lightly with salt and pepper. Cook, stirring regularly, until softened and beginning to turn deep golden brown, about 10 minutes. Add the pepper and garlic and cook an additional 45 seconds until fragrant.
Step 3 – Start the Chowder
Pour the stock into the pot and scrape up any browned bits stuck to the bottom. Add the potatoes, whole thyme sprigs, and a few shakes of paprika, if desired. Bring to a boil and then reduce heat to medium-low and cook for 20-25 minutes or until the potatoes are fork-tender. If the potatoes absorb too much liquid or it seems like there’s not enough broth, add a bit more water in half cup increments.
Step 4 – Finish the Chowder
Add the flaked trout and heavy cream and cook for 5-6 minutes or until warmed through. Taste and season to your preferences, adding salt, pepper, crushed red pepper, or paprika as desired. Remove and discard the thyme sprigs.
To Serve the Creamy Smoked Trout Chowder:
Ladle the trout chowder into bowls and garnish with chives and a shake of paprika on each dish, if desired. Serve with warm bread.
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