Smoked-Fish Chowder
A rich and creamy chowder featuring hot-smoked trout, crispy bacon, and tender potatoes in a flavorful broth made with clam juice, buttermilk, and cream. This hearty soup is perfect for cold weather dining.
Ingredients
- •2 Tbsp unsalted butter
- •4 oz bacon
- •1 medium onion
- •1 medium leek
- •2 stalks celery
- •2 leaves bay leaves
- •1 lb small red potatoes
- •4 cups no-salt-added clam juice
- •1 lb hot-smoked trout
- •1 cup buttermilk
- •½ cup heavy cream
- •to taste Kosher salt and pepper
- •to taste Trout roe
Cooking Instructions
- 1.
Heat butter in a large Dutch oven or other heavy pot over medium-low. Add bacon and cook, stirring often, until brown and crisp, 8-10 minutes. Increase heat to medium and add onion, leek, celery, and bay leaves; cook, stirring often, until onion is translucent and softened, 8-10 minutes.
20 min
- 2.
Add potatoes and clam juice to pot; season lightly with salt and generously with pepper. Bring to a simmer and cook, uncovered, stirring occasionally, until potatoes are tender, 10-15 minutes. For a thicker texture, smash several pieces of potato against the sides of the pot. Add trout and buttermilk and simmer about 5 minutes (to give flavors time to blend together). Taste and season with more salt and pepper as desired. Remove from heat and stir in cream.
20 min
- 3.
Ladle chowder into bowls, top with trout roe, if desired, and season with coarsely ground pepper.
5 min
- 4.
Chowder can be made 2 days ahead. Let cool; cover and chill. Reheat gently over low before serving.
