Smoked Trout Chowder

This smoked trout chowder is a hearty, comforting dish that brings together tender, smoky fish with creamy broth and fresh vegetables. Inspired by the pristine waters and rich fishing traditions of the Northeast, this chowder is perfect for a cozy evening meal or a hearty lunch after a day outdoors.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Ingredients

  • 4 smoked trout fillets, flaked
  • 2 cups potatoes, diced (garden or locally grown)
  • 1 cup corn kernels (garden or locally grown)
  • 1 onion, chopped
  • 2 celery stalks, chopped (garden or locally grown)
  • 4 cups fish stock
  • 1 cup heavy cream
  • 1 tbsp olive oil
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onion and celery until softened.
  2. Add potatoes and fish stock. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
  3. Stir in corn, cream, and smoked trout. Simmer for 5 minutes until heated through.
  4. Season with salt and black pepper. Serve hot with crusty bread.
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