Smoked Fish ChowderAngie Norwood Browne
Offer crackers and some coleslaw along with the chowder. Lemon meringue pie is a perfect way to end the meal.
Recipe information
Yield
Makes 2 servings; can be doubled
Ingredients
1 tablespoon butter
2 cups chopped onions
1 8-ounce bottle clam juice
8 ounces red-skinned potatoes, sliced into 1/4-inch-thick rounds
1 tablespoon chopped fresh thyme
2 cups half and half
1 4.5-ounce package smoked trout, torn into small pieces
Preparation
Melt butter in heavy medium saucepan over medium heat. Add onions; sauté until soft, about 5 minutes. Add clam juice, potatoes, and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 10 minutes. Add half and half and trout. Simmer 10 minutes. Season with salt and pepper and serve.
