Smoked Fish Chowder

By bweber

Ingredients

• 4 4 4 tablespoons (1/2 stick) unsalted butter
• 4 4 4 tablespoons (1/2 stick) unsalted butter
• 8 8 8 ounces Canadian bacon
• 8 8 8 ounces Canadian bacon
• 1 1 1 medium onion
• 1 1 1 medium onion
• 2 2 2 medium celery sticks
• 2 2 2 medium celery sticks
• 1 1 1 pound boiling potatoes, such as Yukon gold or Red Bliss
• 1 1 1 pound boiling potatoes, such as Yukon gold or Red Bliss
• 1 1 1 2/3 plus 1 teaspoon fresh thyme leaves or 2/3 teaspoon dried
• 1 1 1 2/3 plus 1 teaspoon fresh thyme leaves or 2/3 teaspoon dried
• 3 3 3 tablespoons all-purpose flour
• 3 3 3 tablespoons all-purpose flour
• 2 1/2 2 1/2 1/2 cups homemade chicken stock or canned broth
• 2 1/2 2 1/2 1/2 cups homemade chicken stock or canned broth
• 3 3 3 cups whole milk
• 3 3 3 cups whole milk
• 12 12 12 ounces smoked trout fillets
• 12 12 12 ounces smoked trout fillets
• Smoked paprika, for garnish
• Smoked paprika, for garnish
• Chopped fresh dill leaves or parsley, or chopped chiles, for garnish (optional)
• Chopped fresh dill leaves or parsley, or chopped chiles, for garnish (optional)

Preparation

Step 1

Melt the butter in a large saucepan over medium heat. Medium chop the Canadian bacon (about 1 3/4 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.

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

Add the flour to the saucepan and cook, stirring, for 2 minutes. Add the chicken stock and milk and bring to a 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.

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 and chopped herbs or chiles, if using.