Source
One note is to watch how much salt you use in this smoked trout chowder. Smoked trout is very high in sodium, so I would recommend using a no-salt chicken stock and salting the vegetables very, very lightly if at all. Generally, I feel a strong urge to especially salt potatoes, but I actually skipped it and was so glad I did!
Grade
Serves: 4-6
Cost: $
Skill Level: Easy
Time to Make: About 50-55 minutes (20-25 minutes inactive)
Ingredients for Creamy Smoked Trout Chowder
2 teaspoons oil
1 medium yellow onion
4 stalks celery, with leaves
1-2 hot cherry peppers or Fresno chilis (optional, or use crushed red pepper to taste)
4 cloves garlic
Salt and pepper to taste
4-5 cups no-sodium chicken stock
4 sprigs thyme
2 large Yukon gold potatoes
16 ounces smoked trout fillets
¾ cup heavy cream
A few shakes of paprika
For Serving
Chopped fresh chives, optional
Warm, crusty bread
Paprika
Method
Prepare Ingredients:
Peel and small dice the onion. Dice the celery and mince the celery leaves. Trim and mince the peppers, if using. Peel and mince the garlic. Scrub the potatoes and dice into 1” pieces. Remove the skin from the smoked trout fillets and discard. Flake the fillets into bite-size pieces.
Cook the Vegetables:
Heat the oil in a pot over medium heat until hot. Add the onions and celery (with leaves) and season lightly with salt and pepper. Cook, stirring regularly, until softened and beginning to turn deep golden brown, about 10 minutes. Add the pepper and garlic and cook an additional 45 seconds until fragrant.
Start the Chowder:
Pour the stock into the pot and scrape up any browned bits stuck to the bottom. Add the potatoes, whole thyme sprigs, and a few shakes of paprika, if desired. Bring to a boil and then reduce heat to medium-low and cook for 20-25 minutes or until the potatoes are fork-tender. If the potatoes absorb too much liquid or it seems like there’s not enough broth, add a bit more water in half cup increments.
Finish the Chowder:
Add the flaked trout and heavy cream and cook for 5-6 minutes or until warmed through. Taste and season to your preferences, adding salt, pepper, crushed red pepper, or paprika as desired. Remove and discard the thyme sprigs.
To Serve the Creamy Smoked Trout Chowder:
Ladle the trout chowder into bowls and garnish with chives and a shake of paprika on each dish, if desired. Serve with warm bread.