Smoked Trout Chowder
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.
- 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
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)