Smoked-Fish Chowder

Name: Smoked-Fish Chowder
Ingredients: 2 Tbsp. unsalted butter; 4 oz. bacon, chopped; 1 medium onion, chopped; 1 medium leek, halved lengthwise, thinly sliced crosswise; 2 celery stalks, chopped; 2 bay leaves; 1 lb. small red potatoes, scrubbed, quartered; 4 cups; 1 lb. hot-smoked trout, skin removed, flesh broken into small pieces; 1 cup buttermilk, room temperature; 1/2 cup heavy cream, room temperature; Kosher salt, freshly ground pepper; Trout roe (for serving; optional)

13 ingredients

4 steps

Ingredients

2 Tbsp. unsalted butter
4 oz. bacon, chopped
1 medium onion, chopped
1 medium leek, halved lengthwise, thinly sliced crosswise
2 celery stalks, chopped
2 bay leaves
1 lb. small red potatoes, scrubbed, quartered
4 cups
1 lb. hot-smoked trout, skin removed, flesh broken into small pieces
1 cup buttermilk, room temperature
1/2 cup heavy cream, room temperature
Kosher salt, freshly ground pepper
Trout roe (for serving; optional)

Directions

1

Heat butter in a large Dutch oven or other heavy pot over medium-low. Add bacon and cook, stirring often, until brown and crisp, 8-10 minutes. Increase heat to medium and add onion, leek, celery, and bay leaves; cook, stirring often, until onion is translucent and softened, 8-10 minutes.
2

Add potatoes and clam juice to pot; season lightly with salt and generously with pepper. Bring to a simmer and cook, uncovered, stirring occasionally, until potatoes are tender, 10-15 minutes. For a thicker texture, smash several pieces of potato against the sides of the pot. Add trout and buttermilk and simmer about 5 minutes (to give flavors time to blend together). Taste and season with more salt and pepper as desired. Remove from heat and stir in cream.
3

Ladle chowder into bowls, top with trout roe, if desired, and season with coarsely ground pepper.
4

Chowder can be made 2 days ahead. Let cool; cover and chill. Reheat gently over low before serving.