A creamy and comforting soup infused with the flavour of smoked trout, potatoes, and leeks. This rich, hearty chowder offers a delicious blend of smoky and savoury flavours in every spoonful.
Serves: 4
Prep time: 15 minutes
Cook time: 40 minutes
Difficulty: easy Chowder
Ingredients
2 Tbsp (30 ml) olive oil2 Tbsp (30 ml) butter
1 onion, finely chopped
1 clove garlic, finely chopped
700 g leeks, washed well and thinly sliced
2 Tbsp (30 ml) flour
2 tsp (10 ml) salt
1 tsp (5 ml) coarse black pepper
3 C (750 ml) milk
400 g potatoes, peeled and cubed
2 bay leaves
400 g smoked trout fillets, skin removed
½ C (125 ml) sour cream
1 Tbsp (15 ml) fresh parsley, roughly chopped
1 Tbsp (15 ml) fresh dill, roughly chopped
1 Tbsp (15 ml) corn flour
1 Tbsp (15 ml) water
To Serve
1 leek, green part only, sliced on the diagonal
1 Tbsp (15 ml) butter
50 g capers
a few sprigs of fresh dill micro herbs (optional) salt & black pepper
1 baguette, sliced or torn into chunks
Heat the oil and butter in a deep saucepan over medium heat. Add the onion and garlic, sauté for 5 minutes. Then add the leeks and cook for an additional 5 minutes.
Sprinkle in the flour and seasoning. Stir continuously until the flour is fully incorporated and no lumps remain.
Reduce the heat to low. Gradually stir in 1 cup (250 ml) of the milk to prevent curdling. Once combined, add the remaining milk, the potatoes and bay leaves and simmer for 15 minutes or until the potatoes are tender but still firm. Gently stir in the trout fillets and simmer for 10 minutes. The fillets will naturally flake into chunks.
Add the sour cream, parsley, and dill, and stir to combine. Make a slurry with the corn flour and water, then add it to the chowder. Stir until the chowder thickens.
To Serve
Sauté the leek greens in butter until softened. Ladle the chowder into bowls, top with leek greens, capers, dill, and micro herbs (if using). Serve with crusty baguette slices.
