Name: Smoked Fish Chowder
Yield: Makes 2 servings; can be doubled
Ingredients: 1 tablespoon butter; 2 cups chopped onions; 1 8-ounce bottle clam juice; 8 ounces red-skinned potatoes, sliced into 1/4-inch-thick rounds; 1 tablespoon chopped fresh thyme; 2 cups half and half; 1 4.5-ounce package smoked trout, torn into small pieces

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Smoked Fish ChowderAngie Norwood Browne

Offer crackers and some coleslaw along with the chowder. Lemon meringue pie is a perfect way to end the meal.

Recipe information

Yield
Makes 2 servings; can be doubled

Ingredients

1 tablespoon butter

2 cups chopped onions

1 8-ounce bottle clam juice

8 ounces red-skinned potatoes, sliced into 1/4-inch-thick rounds

1 tablespoon chopped fresh thyme

2 cups half and half

1 4.5-ounce package smoked trout, torn into small pieces

Preparation

Melt butter in heavy medium saucepan over medium heat. Add onions; sauté until soft, about 5 minutes. Add clam juice, potatoes, and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 10 minutes. Add half and half and trout. Simmer 10 minutes. Season with salt and pepper and serve.

TagsChowder Soup Soup/Stew Smoked Trout Trout Fish Seafood Red Skin Potato Potato Root Vegetable Vegetable Main Dinner Nut Free Weeknight Meals Simmer Bon Appétit

Recipe notes

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