Description
A creamy and comforting chowder made with tender flakes of smoked trout, hearty potatoes, sweet carrots, celery, and fresh herbs in a velvety broth. Smoked Trout Chowder delivers gentle smokiness and rich flavor in every warm spoonful.
Ingredients
Units
Scale
- 12 ounces smoked trout, skin removed and flaked into large pieces
- 3 medium potatoes, peeled and diced into 1 inch cubes
- 1 large carrot, finely diced
- 2 celery stalks, finely diced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 sprigs fresh thyme
- 1 whole bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
Instructions
- Place a large soup pot over medium heat.
- Melt the butter in the pot. Add chopped onion, diced carrot, and diced celery. Cook for 5 to 7 minutes until softened. Stir in minced garlic and cook for 30 seconds.
- Sprinkle in the all purpose flour and stir continuously for 1 minute to form a light roux.
- Gradually pour in the vegetable broth while stirring to keep the mixture smooth.
- Add diced potatoes, fresh thyme sprigs, and bay leaf. Bring to a gentle simmer and cook for 15 to 20 minutes until potatoes are tender.
- Reduce heat and stir in heavy cream.
- Add flaked smoked trout and simmer gently for 5 more minutes without boiling.
- Remove thyme sprigs and bay leaf. Season with salt and black pepper to taste.
- Let rest for 10 minutes before serving, then ladle into bowls and serve warm.
Notes
- Add broth gradually to prevent lumps in the chowder.
- Do not boil after adding cream to avoid curdling.
- Taste before adding extra salt since smoked trout can be naturally salty.
- If the chowder thickens too much when reheating, add a splash of broth to loosen.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 95mg