Smoky Fish Chowder - Sara Moulton

By norsegal8

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 pound Canadian bacon
• 1 medium onion
• 2 medium stalks celery
• 1 pound boiling potatoes such as Yukon Gold or Red Bliss
• 1 tablespoon plus 1 teaspoon fresh thyme leaves or 1 1/4 teaspoons dried
• 3 tablespoons all-purpose flour
• 2 1/2 cups Homemade Chicken Stock (see below) or canned broth
• 3 cups whole milk
• 12 ounces smoked trout fillets
• Smoked paprika, for garnish
• Chopped fresh dill leaves or parsley, or chopped chiles, for garnish (optional)

Details

Servings 9
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

1. Melt the butter in a large saucepan over medium heat. Medium chop the Canadian bacon (about 1 ¾ cups) and add it to the saucepan; cook it until it turns light brown, about 5 minutes. Remove it with a slotted spoon to a bowl and set aside.

2. Finely chop the onion (about 1 cup) and celery (about 1 cup). Reduce the heat to medium-low; add the onion and celery and cook 5 minutes or until the onion has softened. Meanwhile, scrub the potatoes and cut them into 1/3-inch cubes; finely chop the fresh thyme (about 2 teaspoons).

3. Add the flour and cook, stirring, for 2 minutes. Add the stock and milk and bring to boil over high heat, whisking constantly. Add the potatoes and thyme and simmer, stirring occasionally, for 12 to 15 minutes, or until the potatoes are tender.

4. Remove and discard the skin from the trout. Break the flesh into bite size pieces (a little more than 2 cups) and add them to the pan along with the reserved bacon; cook until heated through. Serve the soup sprinkled with paprika; chopped herbs or chiles, if using.