Smoked-trout chowder recipe

Preserved fish, like local smoked trout, give this everyday soup a satisfying boost of flavour.

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( 57 ratings )

Preparation time:
15 minutes
Total time:
45 minutes
6 Servings

Photo by Angus Fergusson


  • 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 inch 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 fillet, skin discarded, flaked
  • 2 tbsp fresh parsley, chopped


  • 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)

14 g
26 g
14 g
1459 mg

One comment on “Smoked-trout chowder recipe

  1. We loved this dish, it had a great taste and texture. I used frozen hash brown for the potatoes, which worked well.


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