Chowder is on our table quite often. I like creamy soups and I love smoked fish. So, this recipe is an ideal combo for me 🙂
Yes, it is not that kind of food for every day, and not even for every week. Because smoked fish tend to have high levels of sodium. And we don’t want that in our daily diet. So, guys, only occasionally! 😊
I cook this dish as a starter for festive occasions. And everyone who tasted it was astonished by its rich and extraordinary flavor.
What is Chowder?
It is a soup with cream or milk mixed with different vegetables (such as potatoes, sweet corn, etc.) and seafood (such as prawns, clams, or fish). The cream is used to thicken the soup. There are some recipes using roux instead of cream.
Initially, the chowder was a thick fish stew (stew) that fishermen cooked from fish and seafood that they could not sell in a day. And this dish has its roots in England and France.
There are many varieties of chowder. But I welcome you to try this rich and flavorful Potato Chowder with Smoked Fish.Â
And don’t forget to try other seafood recipes:
Amazingly Tasty Chowder with a Trout Fillet
Equipment
- 1 pot
Ingredients
- 3 shallots
- 1 leek
- 14 oz potatoes 400 g
- 1 can of sweet corn 340 g
- 1 Tbsp avocado oil or olive oil
- 3 sprigs of thyme
- 1 bay leave
- 3 1/2-4 cups of water
- 3 cloves of garlic
- 7 oz cooking cream 200 ml
- 9 oz smoked trout fillet 250 g
- 1 jalapeno pepper
- 1 lemon to serve
- Salt & pepper to taste
Instructions
- Chop the shallots. Cut 1 cm from the top and bottom of the leek. Halve lengthwise, wash under running water and cut into half rings. Peel the potatoes and cut them into 1 cm cubes. Heat the oil in a stockpot and sauté the shallot and leek for 5 minutes on low heat. Add the leaves from the thyme sprigs and the potato cubes and cook for another 2-3 minutes. Add a splash of water if needed.
- Pour the water over the potato and onion. Add the bay leaf. Cook for 20 minutes on low heat. Roughly mash some of the potatoes so that the soup thickens. Stir well.
- Meanwhile, coarsely chop the coriander leaves and finely chop the stems. Press the garlic. Squeeze the juice from the lemon. Break the trout fillet into coarse pieces and cut the jalapeño into thin rings.
- Add the garlic, coriander stalks, and cooking cream, and season the soup with pepper. Bring to a boil for 3 minutes. Serve the soup in 4 deep bowls. Divide the trout fillet over the bowls and sprinkle with the coriander leaves and jalapeño. Drizzle with some freshly squeezed lemon juice.
Notes
- Omit the sweet corn if you don’t have it on hand. It will be delicious in any way.
- Replace the trout with smoked salmon.
- I didn’t add salt during cooking, it all depends on the fish. Sometimes the fish gives so much salt to the soup that it doesn’t even need to be salted.