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.