A nice and comforting dish for winter, when all you can find in the house are potatoes and frozen veggies. You could use the chowder base and substitute clams, shrimp, crawfish or a firm white fish such as mahi mahi instead of the smoked trout.
Smoked Trout Chowder - Serves 4 - 6
2 tbsp bacon fat or canola oil
2 tbsp butter
1 large red onion, cut into small dice
1 rib celery, cut into small dice
5 sprigs thyme, leaves stripped from the stem
salt and pepper
4 cloves garlic, peeled and sliced very thinly
1/2 cup white wine, on the sweet side is nice but not necessary (I used Riesling)
4 ounces clam juice
6 cups vegetable stock
1 pound small white or red skin potatoes
1 bag frozed corn kernels
2 tbsp lemon juice
1/2 cup heavy cream
6 ounces extra sharp cheddar, grated (don't use pre-grated*)
8 ounces smoked trout fillet, skin removed and meat broken into small pieces
cayenne pepper
In a large stock pot over medium heat, melt the bacon fat and butter; add the onions and celery and saute until translucent, about 5-7 minutes, seasoning with salt, pepper and thyme after about 3 minutes. Add the garlic and saute, stirring frequently to prevent burning, for about 2 minutes - turn the heat down if necessary to be sure the garlic doesn't brown. Add the Riesling and cook until it has reduced almost completely. Add the clam juice and vegetable stock and bring to a boil. Salt the water very liberally - about 3 good pinches. Add the potatoes and cook for about 15 minutes or until nearly tender. Add the frozen corn and cook for 5 minutes. Add the lemon juice and stir. Add the cream, stirring to combine, and then the cheddar cheese; stir to melt thoroughly and season with cayenne pepper and black pepper to taste, starting with a small pinch. Add the trout flakes and stir until heated through. Taste and correct seasoning as needed.
Serve with grilled bread, drizzled with good olive oil and sprinkled with sea salt.
*pre-grated cheese contains anti-caking agents which prevent it from melting well. Save yourself the trauma by grating it yourself.
