Smoked Fish Chowder

Smoked Fish Chowder
Photo by Angie Norwood Browne

Ingredients

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

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
    • 1 1/2 cups chicken broth
    • 1 pound finnan haddie (smoked haddock)
    • 1 1/2 cups water
    • 2 teaspoons cornstarch
    • 1 1/2 cups half-and-half or milk
    • +7 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
    • 1 cup heavy cream
    • 2 tablespoons unsalted butter
    • 1/2 pound smoked trout fillets, skinned and flaked
    • 2 celery ribs, thinly sliced
    • +6 other ingredients


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