Description
A rich and comforting chowder made with tender white fish, smoky flaked trout, potatoes, and leeks in a creamy thyme-scented broth, finished with fresh chives for brightness.
Ingredients
Scale
- 2 oz chopped bacon
- 2 tbsp butter
- 2 leeks, cleaned and sliced
- 2 tsp dried or fresh thyme
- 4 cups chicken broth
- 1½ cups half-and-half
- 1 bay leaf
- 3 medium potatoes, peeled and chopped
- 1 lb white fish fillets (cod or haddock), cut into chunks
- ½ lb smoked trout, flaked
- Salt and pepper, to taste
- Fresh chives, chopped, for garnish
Instructions
- In a large pot over medium heat, cook chopped bacon until crisp. Remove bacon and set aside, leaving drippings in the pot.
- Add butter to the pot. Once melted, sauté leeks and thyme until softened, about 5 minutes.
- Pour in chicken broth, add bay leaf and potatoes, and bring to a simmer. Cook for 12–15 minutes, or until potatoes are tender.
- Reduce heat to low. Stir in half-and-half and add white fish chunks. Cook gently for 5–7 minutes, until fish is opaque and cooked through.
- Stir in flaked smoked trout and season with salt and pepper to taste. Remove bay leaf.
- Ladle into bowls, top with crispy bacon and fresh chives, and serve hot.
Notes
- For a thicker chowder, mash a few potatoes in the pot before adding fish.
- Use seafood stock instead of chicken broth for a more pronounced seafood flavor.
- Pairs well with crusty bread or oyster crackers for dipping.
- Smoked salmon can be substituted for smoked trout for a different flavor twist.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
Keywords: fish chowder, smoked trout soup, creamy seafood chowder, potato leek chowder, hearty fish stew