Name: Smoked trout and corn chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 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

Ingredients

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

Method

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.