Smoked Trout Chowder

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This rich smoked trout and vegetable chowder breaks from the norm. It’s thick, creamy, and centered around hearty smoked fish, bringing a refreshing twist to dinner. Topped off with crispy bacon, a dash of dill, and a drizzle of olive oil for that extra layer of richness. Serve it piping hot with a side of crusty bread and watch it effortlessly impress, no standard fare here.

Prep Time15

Cook Time30

Course: Seafood, Soups and Stews

Cuisine: American

Keyword: dinner, smoked trout chowder, trout chowder

Servings: servings

Author: Pat Nyswonger

Ingredients

4 strips bacon diced
2 leeks white and light green only, sliced
1 medium fennel bulb diced
2 garlic cloves minced or grated
1 teaspoon Old Bay seasoning
1 cup diced carrots
1 cup diced celery
8 ounces baby Yukon Gold potatoes halved
2 tablespoons fresh thyme leaves
4 cups chicken broth
1 cup dry white wine
1-¼ pound smoked trout skin and bones removed
½ cup heavy cream
Salt and freshly ground black pepper
Fresh dill for garnish

Instructions

In a 4-quart Dutch oven or large saucepan set over medium heat, add the diced bacon and cook for 4-5 minutes until golden and crispy. Remove the bacon with a slotted spoon and drain on a paper towel, reserve until needed. Pour off all but 2 tablespoons of the bacon drippings.
Add the leek and fennel to the pot and cook until softened, stirring occasionally, about 5 minus. Add the garlic and the Old Bay seasoning and cook until the garlic is fragrant.
Add the carrots, celery, potatoes and the thyme. Sauté until the vegetables become slightly tender, stirring occasionally.
Pour in the broth and white wine, bring the pot to a boil, reduce the heat to low, cover the pot and simmer for 20 minutes.
Remove 1-½ cups of the soup and puree in a blender until smooth, then return the puree to the soup pot.
Break the smoked trout into bite-size pieces and add to the pot. Cover the pot and simmer for 5-6 minutes. Gently stir the cream into the chowder, taste and adjust seasoning if necessary.
Ladle the chowder into soup bowls, garnish each serving with the reserved bacon, fresh dill and a drizzle of olive oil. Serve with warm, crusty bread.

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