Smoked Trout Chowder

Ingredients

• 3 tablespoons butter
• 1 cup chopped leeks, white part only
• 2 ½ cups diced, peeled boiling potatoes
• 5 cups milk
• 4 smoked trout, about 7 ounces each, skinned and boned
• Salt and freshly ground black pepper
• ½ cup heavy cream
• ½ cup whipped cream
• 1 tablespoon prepared horseradish

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    352 calories; 19 grams fat; 10 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 24 grams protein; 72 milligrams cholesterol; 751 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Heat butter in a large, heavy saucepan. Add leeks and saute until tender but not brown.
2. Add potatoes and half the milk, bring to a simmer and cook until the potatoes are tender, about 30 minutes.
3. Roughly mash the potatoes with a fork in the pan, leaving some pieces, then add the remaining milk. Break the trout up into one-inch pieces and add it to the saucepan. Bring the soup to a simmer. As the soup cooks and is stirred, the pieces of trout will become smaller.
4. Simmer for 15 minutes. Taste for seasoning, adding salt if necessary and pepper generously. Stir in the heavy cream.
5. Mix whipped cream and horseradish together and top each serving with a dollop of the horseradish cream.

1 hour