Trout Chowder

Trout Chowder

Serves 4-6

Ingredients:

1. 4 Trout Rainbow Trout fillets
2. 2 tablespoons olive oil
3. Salt and pepper
4. ¼ lb. hickory smoked bacon
5. 2 ribs celery, chopped
6. 1 medium onion, chopped
7. 2 cloves garlic, minced
8. 2 cups redskin potatoes, quartered
9. ¼ cup dry white wine
10. 3 cups low sodium chicken broth
11. 1 ¼ teaspoon salt
12. 1 teaspoon coarse ground black pepper
13. 2 teaspoons fresh thyme
14. 1 bay leaf
15. 1 cup heavy cream
16. 1 cup corn, cooked and charred
17. 2 green onions, finely chopped

Directions:

1. In a medium skillet, over medium-high heat, heat olive oil and add the trout fillets, skin side down.
2. Season with salt and pepper. Cook 2-3 minutes then turn and continue to cook for 1-2 minutes. Remove from heat.
3. In a large pot, over medium-high heat, cook the bacon. When bacon is done, remove from the pot and drain the fat, leaving 1 tablespoon. Coarsely chop bacon and reserve for garnish.
4. Add the celery, onion and garlic to the pot. Cook over medium heat, stirring until the vegetables start to soften, about 5 minutes.
5. Add the potatoes, wine, broth, thyme, bay leaf and salt to the pot. Bring to a boil. Reduce the heat to medium-low, and cook partially covered until the potatoes are tender.
6. Add the cream to the soup. Continue to cook until the soup starts to thicken, 2-3 minutes.
7. Remove skin from the trout fillets, break into pieces and add to the soup.
8. Add the roasted corn.
9. Note: Use 2 ears of grilled, charred and removed from the cob. Otherwise, use 1 cup of canned corn, drained and roasted in a dry skillet until it begins to char and blister.
10. Turn heat to simmer until ready to serve.
11. Garnish each portion with roasted corn, green onion and bacon.