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Prep time
15 minutes
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Cook time
30 minutes
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Serves
2
Author Notes
Homemade chowder is hearty enough for a cold, rainy-day meal but is deceptively light enough for a summertime meal as well. Tinned smoked trout comes with plenty of flavor, so you’ll want to add it just before you plan on plating the chowder. This will help keep the flavors balanced. Also, to keep the dish meat-free, you can use vegetable stock instead of chicken stock.
Excerpted from The Magic of Tinned Fish by Chris McDade (Artisan Books). © 2021. —Chris McDade
Ingredients
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2 tablespoons
unsalted butter
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3
cloves garlic, minced
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1/4 cup
(35 grams) minced Spanish onion
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3/4 cup
(110 grams) fresh corn kernels
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1/4 cup
(60 milliliters) white wine
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1 cup
(240 milliliters) chicken stock
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1/2 cup
(120 milliliters) whole milk
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Leaves from 4 sprigs thyme
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1 cup
(140 grams) red potato cubes (½ inch/1.5 centimeters)
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1/2 cup
(120 milliliters) heavy cream
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1
scallion, thinly sliced
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1
3.2-ounce (90 grams) tin smoked trout
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Kosher salt and freshly ground black pepper
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Dill fronds, for garnish
Directions
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In a medium saucepot, combine the butter and garlic and cook over medium-low heat until the garlic is fragrant, about 2 minutes. Add the onion and continue cooking until the onion is soft, about 5 minutes. Add the corn and cook for 1 minute.
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Increase the heat to medium-high, add the wine, and let it reduce by half, 1 to 2 minutes. Add the stock and milk and bring to a simmer. Add the thyme leaves and potatoes, reduce to a gentle simmer, and cook until the potatoes are soft but not falling apart and the stock and milk have reduced by one-quarter or so, about 15 minutes.
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Add the cream, scallion, and smoked trout. Bring the chowder back to a simmer and remove from the heat. Season with salt and pepper.
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Spoon the chowder evenly into two bowls and garnish with a few dill fronds and a crack or two of black pepper.
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