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Smoked Trout Chowder adapted from April Bloomfield's "A Girl and Her Pig" Recipe

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Smoked Trout Chowder adapted from April Bloomfield's "A Girl and Her Pig"
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Ingredients

  • cups whole milk
  • 2 cups heavy cream
  • 16
  • oz. Clam Juice or Fish Stock
  • 8
  • ounces smoked haddock or trout (remove skin and any bones)
  • 4
  • ounces bacon (cooked and diced into 1/2 inch pieces)
  • 1
  • cup leeks (white a pale green parts only, sliced 1/8 inch thick)
  • 1 ½
  • lbs. Yukon Gold Potatoes in ½ inch dice
  • 1
  • cup of Niblets or fresh corn off the cob.
  • Freshly
  • ground black pepper
  • 1
  • or 2 sprigs of fresh tarragon
  • 2
  • teaspoons freshly squeezed lemon juice
  • In a heavy bottomed pan combine the cream, milk and trout.
  • Bring to a gentle simmer. Take the pan off the heat and allow to infuse at room
  • temperature until cool.


  • In another pan, cook bacon until crisp, given off a little
  • of its fat, and turned a light brown. Remove from pan, cut into ½ inch dice.
  • Return bacon to pan. Add onions, celery, carrots, black pepper and 2 teaspoons
  • of salt. Cook over medium heat for about 35 to 40 minutes
  • Add the potatoes to the bacon and vegetables. Cook for
  • about 10 minutes over low heat, then strain the cream into the vegetables. Add
  • tarragon to the cream mixture. Flake the
  • trout into large chunks. Add trout to chowder, give a good stir and turn the
  • heat down to low. Cook until the potatoes are tender (approximately ten

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