EASY TROUT CHOWDER
Easy and tasty.
Provided by Chris Degener
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h35m
Yield 6
Number Of Ingredients 13
Steps:
- Place trout, 1 onion, beer, and lemon in a heavy bottomed pot. Bring to a boil; reduce heat to medium and cook until trout easily flakes with a fork, about 15 minutes. Transfer trout to a flat work surface and remove skin. Discard beer, onion, and lemon.
- Place salt pork in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Reserve drippings and drain salt pork on paper towels.
- Melt butter in the skillet. Add remaining onion and celery; saute until almost tender, about 5 minutes. Transfer to the pot. Stir in chicken stock, potatoes, salt, and pepper. Bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.
- Place trout, salt pork, and heavy cream into the pot. Cook until chowder is heated through, about 5 minutes. Garnish with parsley and chives.
Nutrition Facts : Calories 753.2 calories, Carbohydrate 27.1 g, Cholesterol 224.6 mg, Fat 54.3 g, Fiber 4.1 g, Protein 36.8 g, SaturatedFat 27.5 g, Sodium 840.6 mg, Sugar 4.5 g
SMOKED FISH CHOWDER
Steps:
- In a heavy kettle (at least 5 quarts) cook bacon over moderate heat, stirring, until crisp. Add onions and cook, stirring, until softened. Peel potatoes and cut into 3/4-inch cubes. Add potatoes, celery, broth, and water and simmer, covered, 10 minutes. Add lima beans and corn and simmer, covered, 5 minutes.
- In a small bowl dissolve cornstarch in half-and-half or milk and stir into simmering soup with Worcestershire sauce. Bring soup to a boil, stirring, and add fish. (If using smoked trout, no further cooking is necessary; if using finnan haddie or fresh fish, simmer, covered, 5 minutes, or until it just flakes.) Stir in parsley or dill. Soup may be made 2 days ahead (cool uncovered before chilling covered.) Reheat gently.
SMOKED TROUT CHOWDER
Provided by Florence Fabricant
Categories dinner, soups and stews, appetizer
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat butter in a large, heavy saucepan. Add leeks and saute until tender but not brown.
- Add potatoes and half the milk. Bring to a simmer, cover and cook until potatoes are very tender, about 30 minutes.
- Using a fork, roughly mash the potatoes, leaving some pieces, then add remaining milk.
- Break the trout into one-inch pieces and add it to the saucepan. As the soup cooks and is stirred, the pieces will become smaller.
- Simmer about 15 minutes. Taste for seasoning and season judiciously with salt and generously with pepper. Stir in the cream if desired.
- Serve at once or reheat before serving and sprinkle chives on top.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 15 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 7 grams, Sodium 840 milligrams, Sugar 10 grams, TransFat 0 grams
SMOKED TROUT CHOWDER
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat butter in a large, heavy saucepan. Add leeks and saute until tender but not brown.
- Add potatoes and half the milk, bring to a simmer and cook until the potatoes are tender, about 30 minutes.
- Roughly mash the potatoes with a fork in the pan, leaving some pieces, then add the remaining milk. Break the trout up into one-inch pieces and add it to the saucepan. Bring the soup to a simmer. As the soup cooks and is stirred, the pieces of trout will become smaller.
- Simmer for 15 minutes. Taste for seasoning, adding salt if necessary and pepper generously. Stir in the heavy cream.
- Mix whipped cream and horseradish together and top each serving with a dollop of the horseradish cream.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 20 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 10 grams, Sodium 783 milligrams, Sugar 9 grams, TransFat 0 grams
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