Smoked Fish Chowder

 Warming Soup Recipes



  • Two 8-ounce bottles clam juice

  • 1/2 pound smoked trout fillets, skinned and flaked

  • 1 cup fresh or frozen corn kernels

  • 1 cup heavy cream

  • 2 tablespoons minced flat-leaf parsley

  • Salt and freshly ground pepper

  • 2 tablespoons unsalted butter

  • 1 large onion, finely chopped

  • 2 celery ribs, thinly sliced

  • 3/4 pound red-skinned potatoes, cut into 3/4-inch chunks

  • 1/4 teaspoon dried thyme


  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.

Suggested Pairing

Trefethen Dry Riesling from California or Delas Frères Viognier from France.

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