Smoked Trout Chowder

Here’s a fresh take on a classic chowder, made with flavorful smoked fish. For a lighter version, use whole milk in place of the cream.

 

Smoked Trout Chowder

 

3 Tbs. unsalted butter

1 yellow onion, chopped

1 fennel bulb (3/4 lb./375 g), stalks and fronds removed, bulb quartered, cored and thinly sliced

2 cups (16 fl. oz./500 ml) chicken broth

1 cup (8 fl. oz./250 ml) bottled clam juice

3 small red potatoes, cut into small dice

1 cup (8 fl. oz./250 ml) heavy cream

8 oz. (250 g) smoked trout, crumbled

2 tsp. fresh lemon juice

1 Tbs. minced fresh dill

Salt and freshly ground pepper

 

In a large, heavy pot over medium-high heat, melt the butter. Add the onion and fennel and sauté until soft, about 7 minutes. Add the broth and clam juice and bring to a boil. Add the potatoes, reduce the heat to medium-low and simmer until the potatoes are tender, about 8 minutes. Add the cream, smoked trout, lemon juice and dill and cook for 4 minutes. Season with salt and pepper and serve. Serves 4 to 6.

 

 

 

Find more soup recipes for every season and occasion in our cookbook
Williams-Sonoma Soup of the Day, by Kate McMillan.