Smoked Fish Chowder

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Smoked Fish Chowder

Smoked Fish Chowder
Servings 4


  • 1 cup fresh or frozen corn kernels
  • 1/2 pound smoked trout fillets skinned and flaked
  • Two 8-ounce bottles clam juice
  • 1/4 teaspoon dried thyme
  • 3/4 pound red-skinned potatoes cut into 3/4 -inch chunks
  • 2 celery ribs thinly sliced
  • 1 large onion finely chopped
  • 2 tablespoons unsalted butter
  • Salt and freshly ground pepper
  • 2 tablespoons minced f


  • 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 11/2 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.

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