Wonderfully comforting, this chowder is full of lean, high-protein rainbow trout and the earthy richness of fresh herbs and vegetables, topped with a hint of smoky bacon and roasted corn.
Rainbow Trout Chowder
- 4 Clear Springs Trout Rainbow Trout fillets
- 2 tablespoons olive oil
- Salt and pepper
- ¼ lb. hickory smoked bacon
- 2 ribs celery, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups redskin potatoes, quartered
- ¼ cup dry white wine
- 3 cups low sodium chicken broth
- 1 ¼ teaspoon salt
- 1 teaspoon coarse ground black pepper
- 2 teaspoons fresh thyme
- 1 bay leaf
- 1 cup heavy cream
- 1 cup corn, cooked and charred
- 2 green onions, finely chopped
Takes, Serves 4-6.
- In a medium skillet, over medium-high heat, heat olive oil and add the trout fillets, skin side down.
- Season with salt and pepper. Cook 2-3 minutes then turn and continue to cook for 1-2 minutes. Remove from heat.
- In a large pot, over medium-high heat, cook the bacon. When bacon is done, remove from the pot and drain the fat, leaving 1 tablespoon. Coarsely chop bacon and reserve for garnish.
- Add the celery, onion and garlic to the pot. Cook over medium heat, stirring until the vegetables start to soften, about 5 minutes.
- Add the potatoes, wine, broth, thyme, bay leaf and salt to the pot. Bring to a boil. Reduce the heat to medium-low. Cook partially covered until the potatoes are tender.
- Add the cream to the soup. Continue to cook until the soup starts to thicken, 2-3 minutes.
- Remove skin from the trout fillets. Discard skin and break trout into pieces. Add to the soup.
- Add the roasted corn, reserving some for garnish.
- Note: Use 2 ears of grilled, charred and removed from the cob. Otherwise, use 1 cup of canned corn, drained and roasted in a dry skillet until it begins to char and blister.
- Turn heat to simmer until ready to serve.
- Garnish each portion with roasted corn, green onion and bacon.