Smoked Fish Chowder
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 2 celery ribs, thinly sliced
- 3/4 pound red-skinned potatoes, cut into 3/4-inch chunks
- 1/4 teaspoon dried thyme
- Two 8-ounce bottles clam juice
- 1/2 pound smoked trout fillets, skinned and flaked
- 1 cup fresh or frozen corn kernels
- 1 cup heavy cream
- 2 tablespoons minced flat-leaf parsley
- Salt and freshly ground pepper
- Melt the butter in a large heavy saucepan. Add the onion and celery and stir over moderately high heat for about 5 minutes. Add the potatoes and thyme and cook until just heated through, about 1 minute. Add the clam juice and 1 1/2 cups of hot water and bring to a boil. Reduce the heat to moderately low, cover and cook until the potatoes are just tender, about 7 minutes. Add the trout, corn and cream. Cover and cook over low heat until the vegetables are tender, about 5 minutes. Add the parsley, season with salt and pepper and serve.
- Wine Recommendation: 1996 Trefethen Dry Riesling from California or 1995 Delas Freres Viognier from France
unsalted butter, onion, celery, potatoes, thyme, clam juice, trout, corn, heavy cream, flatleaf parsley, salt
Taken from www.myrecipes.com/recipe/smoked-fish-chowder-0 (may not work)