Smoked Fish Chowder

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
1 tablespoon	15ml	Onion - finely chopped (large)
2		Celery ribs - thinly sliced
3/4 lb	340g / 11oz	Red-skinned potatoes - cut 3/4" chunks
1/4 teaspoon	1.3ml	Dried thyme
2		Clam juice - (8 oz ea)
1/2 lb	227g / 8oz	Smoked trout fillets - skinned, flaked
1 cup	62g / 2.2oz	Fresh or frozen corn kernels
1 cup	237ml	Heavy cream
2 tablespoons	30ml	Minced flat-leaf parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Melt the butter in a large heavy saucepan. Add the onion and celery and stir over moderately-high heat for about 5 minutes. Add the potatoes and thyme and cook until just heated through, about 1 minute.

Add the clam juice and 1 1/2 cups of hot water and bring to a boil. Reduce the heat to moderately-low, cover and cook until the potatoes are just tender, about 7 minutes.

Add the trout, corn and cream. Cover and cook over low heat until the vegetables are tender, about 5 minutes. Add the parsley, season with salt and pepper and serve.

This recipe yields 4 servings.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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