Smoked Fish Chowder

Smoked Fish Chowder
Photo by Angie Norwood Browne

Ingredients

  • 2 cups onions
  • 1 tablespoon butter
  • 1 tablespoon fresh thyme
  • 2 cups half and half
  • 1 4.5-ounce package smoked trout
  • 1 8-ounce bottle clam juice
  • 8 ounces red-skinned potatoes

Melt butter in heavy medium saucepan over medium heat. Add onions; sauté until soft, about 5 minutes. Add clam juice, potatoes, and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 10 minutes. Add half and half and trout. Simmer 10 minutes. Season with salt and pepp...

View full recipe at Epicurious

Comments

Variations on Smoked Fish Chowder

  • Smoked Fish Chowder
    • 2 medium onions
    • 3 bacon slices
    • 1 pound finnan haddie (smoked haddock)
    • 3 tablespoons fresh parsley leaves or fresh dill
    • +8 other ingredients
  • Smoked Fish Chowder
    • 8 oz slab bacon or salt pork, diced
    • 3 T butter, unsalted
    • 2 onions, sliced or diced
    • 1 t dried thyme, or 2 teaspoons fresh thyme leaves
    • +10 other ingredients
  • Smoked Fish Chowder
    • 3/4 pound red-skinned potatoes, cut into 3/4-inch chunks
    • 1/4 teaspoon dried thyme
    • 1 large onion, finely chopped
    • +7 other ingredients


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