Smoked Fish Chowder

Smoked Fish Chowder
Photo by Angie Norwood Browne

Ingredients

  • 1 tablespoon butter
  • 2 cups onions
  • 1 4.5-ounce package smoked trout
  • 2 cups half and half
  • 1 tablespoon fresh thyme
  • 8 ounces red-skinned potatoes
  • 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
    • 3 bacon slices
    • 2 medium onions
    • 1 10-ounce package frozen baby lima beans
    • 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
    • 1/2 pound smoked trout fillets, skinned and flaked
    • 2 tablespoons unsalted butter
    • 2 celery ribs, thinly sliced
    • 1 cup heavy cream
    • +6 other ingredients


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