Smoked Trout Chowder

This classic chowder adds a fun twist by using hot smoked trout to add some smokey flavours, but it could also be a great recipe to use up any other fish!

Difficulty

Intermediate

Yield

Serves 4 to 6

Ingredients

3 tablespoons unsalted butter1 white onion, diced3 ribs celery, diced1 cup clam juice4 cups milk2 yukon gold potatoes, diced1 bay leaf1 pound hot smoked trout1/4 cup chives, minced2 tablespoons dill, chopped2 tablespoons parsley, chopped Pepper to taste

Equipment

Measuring spoonsMeasuring cupsMixing bowls of various sizesCutting boardChef's knifeLarge potWooden spoonWhiskTasting spoonsDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Dice the onion and celery both so they are about 1 centimeter cubes.

Dice the potatoes to a similar size and store in cold water until needed.

Measure all ingredients carefully.

Melt the butter in a large pot over medium heat. Once the butter is melted, add the celery and onion and cook until they become slightly translucent.

Add the all purpose flour and stir well with a wooden spoon. The mixture should coat the vegetables and somewhat resemble mashed potatoes.

Add the clam juice and whisk very well until it forms a smooth mixture. Slowly add the milk while whisking constantly.

Add the potatoes, bay leaf, and hot smoked trout flaked into large pieces. Let simmer until the potatoes are just tender, about 15 minutes.

Season with salt and pepper, finish with chopped fresh herbs and serve.