Smoked Trout Chowder
Next time - I'm serving them in bread bowls!
Note: This is a great, easy chowder - we buy the smoked trout from Costco in a 12 oz package. The soup (and the smoked trout) freezes very well. You can easily substitute clams for the trout (minus a bit of the dill) for a great clam chowder.
3 slices bacon, chopped into bits
2 medium yellow onions, chopped
1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
2 celery ribs, chopped
1 1/2 cups chicken broth (I use Swanson's Low-Sodium Natural Goodness)
1 1/2 cups water
1 10-ounce package frozen baby lima beans (you can substitute carrots here)
1 10-ounce package frozen corn
2 tsp cornstarch
1 1/2 cups half-and-half
2 tsp Worcestershire sauce
12 oz smoked trout, skinned, boned, and flaked into 1-inch pieces
3 tbsp fresh dill, chopped
1 tsp salt
1 pinch of cayenne pepper
Fresh pepper to taste
In a large, heavy saucepan, cook bacon over moderate-low heat, stirring, until crisp. Add onions and cook, stirring, until softened, about 8-10 minutes. 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, combine cornstarch and half-and-half and whisk with a fork to dissolve. Stir half-and-half and worchestershire into soup. Transfer 3 cups of the soup into a blender and process until smooth. Add pureed mixture back to the simmering soup.
Bring soup to a boil to thicken and stir in dill, salt, pepper and cayenne. Add smoked trout. Soup may be made 2 days ahead.
Serves 6-8 (12 cups).
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