Name: Smoked-Trout Chowder
Yield: 4
Ingredients: 1 tbsp. butter -; 2 ribs celery -; 6 scallions -; 2 cloves garlic -; 1 lb. baking potatoes (about 2) -; 1/4 c. dry white wine -; 2 c. water -; 1 qt. canned low-sodium chicken broth or homemade stock -; 1 tsp. dried thyme -; 1 bay leaf -; 1 1/4 tsp. salt -; 1 c. half-and-half -; 2 fillets peppered smoked trout -

Recipe information

Cooking:

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Ingredients for - Smoked-Trout Chowder

1. 1 tbsp. butter -

2. 2 ribs celery -

3. 6 scallions -

4. 2 cloves garlic -

5. 1 lb. baking potatoes (about 2) -

6. 1/4 c. dry white wine -

7. 2 c. water -

8. 1 qt. canned low-sodium chicken broth or homemade stock -

9. 1 tsp. dried thyme -

10. 1 bay leaf -

11. 1 1/4 tsp. salt -

12. 1 c. half-and-half -

13. 2 fillets peppered smoked trout -

How to cook deliciously - Smoked-Trout Chowder

1. Stage

In a large pot, melt the butter over moderately low heat. Add the celery, the chopped scallion bulbs and the garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

2. Stage

Add the potatoes, wine, water, broth, thyme, bay leaf and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.

3. Stage

Stir the half-and-half into the soup. Simmer until the soup starts to thicken, 2 to 3 minutes. Remove the pot from the heat and stir in the trout and the scallion tops. Remove the bay leaf from the soup.

4. Stage

Notes: If peppered smoked trout isn't available, use regular smoked trout and one teaspoon fresh-ground black pepper instead.

5. Stage

Wine Recommendation: California chardonnays can be overpowering, but this chowder provides a perfect showcase. Try a fruity chardonnay from Napa or the Sonoma Valley.