Smoked-trout chowder recipe

120

PREP TIME

15 min

TOTAL TIME

45 min

Makes

6 Servings

Smoked-trout chowder recipe

Photo by 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
  • 14 g,
  • Carbohydrates
  • 26 g,
  • Fat
  • 14 g,
  • Fibre
  • 2 g,
  • Sodium
  • 1459 mg.