Smoked trout and corn chowder

  • 10 mins preparation
  • 20 mins cooking
  • Serves 6
  • Print


Smoked trout and corn chowder
  • 40 gram butter
  • 1 leek, trimmed, washed, thinly sliced
  • 2 stalks celery, chopped, leaves reserved
  • 2 tablespoon plain flour
  • 2 cup water
  • 2 cup milk
  • 2 teaspoon chicken stock powder
  • 4 cream delight potatoes, chopped
  • 400 gram can corn kernels, drained
  • 200 gram boned smoked trout, flaked


Smoked trout and corn chowder
  • 1
    In a large saucepan, heat butter on medium. Saute leek and celery 3-4 minutes, until tender.
  • 2
    Add flour and cook, stirring, 1 minute. Remove from heat. Gradually add combined water, milk and stock stirring constantly until smooth. Return to heat.
  • 3
    Add potatoes and bring to simmer on medium, stirring. Cook 10 minutes, stirring occasionally, until potatoes are tender. Season to taste. Add corn. Cook 1-2 minutes, until heated through.
  • 4
    Stir trout through just before serving. Garnish with celery leaves.


If using fresh fish, poach the fish fillets in soup until just cooked through. Add some chopped cured bacon for smokiness, if liked.

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