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Smoked Fish Chowder


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  • 1 tablespoon butter
  • 2 cups chopped onions
  • 1 bottle clam juice - (8 oz)
  • 8 ounces red-skinned potatoes sliced 1/4"-thk
  • rounds
  • 1 tablespoon chopped fresh thyme
  • 2 cups half-and-half
  • 1 package smoked trout - (4 1/2 oz) torn small pieces
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 2


Step 1

Melt butter in heavy medium saucepan over medium heat. Add onions; sauté until soft, about 5 minutes.

Add clam juice, potatoes, and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 10 minutes.

Add half-and-half and trout. Simmer 10 minutes. Season with salt and pepper and serve.

This recipe yields 2 servings; can be doubled.

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