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Smoked Trout Chowder




Source of Recipe


internet






List of Ingredients



• 2 teaspoons oil (preferably canola or olive)
  
• 2 large Vidalia onions, diced (about 2 cups)
  
• 2 celery stalks, diced
  
• 2 8-oz bottles clam juice
  
• 1 1/2 pounds red potatoes, peeled and diced
  
• 2 teaspoons dried thyme leaves
  
• 1/4 cup vermouth or sherry
  
• 4 cups milk
  
• 1/2 pound smoked trout fillet, flaked
  
• 1/4 cup chopped green onions
  
• 2 tablespoons lemon juice
  
• 1 teaspoon salt
  
• 1/2 teaspoon freshly ground black pepper
  






Instructions



1. In a large soup pot, heat oil over medium heat. Add onions and celery, cook stirring occasionally, until the onions are soft and translucent (about 5 minutes).
   
2. Add clam juice, potatoes and thyme. Cook covered over low heat until the potatoes are tender, about 15 minutes.
   
3. Remove pan from heat. With a slotted spoon, transfer about 3/4 of the vegetables to a blender and puree. Return puree to soup and bring back to a simmer over medium-low heat.
   
   
4. Add vermouth, milk, trout and green onions and heat through.
   
   






Final Comments


Serves: 10