Smoked Fish Chowder

Photo by Angie Norwood Browne

Ingredients

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

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

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Variations on Smoked Fish Chowder

Smoked Fish Chowder
- 1 1/2 cups chicken broth
- 2 celery ribs
- 1 1/2 pounds russet (baking) potatoes
- 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
- 2 tablespoons unsalted butter
- 2 celery ribs, thinly sliced
- 1 cup heavy cream
- Two 8-ounce bottles clam juice
- +6 other ingredients