Smoked Fish Chowder

• BASIC-EASY
• FAST

Ingredients

1. 2 tablespoons unsalted butter
2. 1 large onion, finely chopped
3. 2 celery ribs, thinly sliced
4. 3/4 pound red-skinned potatoes, cut into 3/4-inch chunks
5. 1/4 teaspoon dried thyme
6. Two 8-ounce bottles clam juice
7. 1/2 pound smoked trout fillets, skinned and flaked
8. 1 cup fresh or frozen corn kernels
9. 1 cup heavy cream
10. 2 tablespoons minced flat-leaf parsley
11. Salt and freshly ground pepper

1. Melt the butter in a large heavy saucepan. Add the onion and celery and stir over moderately high heat for about 5 minutes. Add the potatoes and thyme and cook until just heated through, about 1 minute. Add the clam juice and 1 1/2 cups of hot water and bring to a boil. Reduce the heat to moderately low, cover and cook until the potatoes are just tender, about 7 minutes. Add the trout, corn and cream. Cover and cook over low heat until the vegetables are tender, about 5 minutes. Add the parsley, season with salt and pepper and serve.