Smoked Fish Chowder
Smoked Fish Chowder
Smoked Fish Chowder
Servings 4
Ingredients
- 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
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 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.
