Smoked-Trout Chowder Recipe
181
- Prep Time15 min
- Total Time45 min
- Makes6 Servings
Photo, Angus Fergusson.
Preserved fish, like local smoked trout, give this everyday soup a satisfying boost of flavour.
Ingredients
2 tbsp butter
2 celery stalks, chopped
2 medium carrots, chopped
1 onion, chopped
2 tbsp all-purpose flour
1 tsp salt
3 medium Yukon Gold potatoes, cut into 1/2-in. cubes
1/4 cup dry white wine
3 cups vegetable broth
1 1/2 cups milk
1 tsp herbes de Provence
1/2 cup 35% cream
200-g pkg peppered smoked trout, skin discarded, flaked
2 tbsp chopped fresh parsley
Instructions
Melt butter in a large pot over medium. Add celery, carrots and onion. Sprinkle with flour and salt. Cook, stirring frequently, until carrots start to soften, about 5 min.
Add potatoes, wine, broth, milk and herbes de Provence. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until potatoes are tender, about 15 min. Stir in cream and trout. Continue simmering for 2 min. Ladle into bowls and top with parsley just before serving.
Nutrition (per serving)
Calories 283, Protein 14g, Carbohydrates 26g, Fat 14g, Fibre 2g, Sodium 1459mg.
Find more of our coziest, best soup recipes, including Mexican Lentil Soup and French Country Chicken Soup.
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