Smoked Trout Chowdah
It seems a little strange to be writing about a chowder recipe when it is sunny, bright and about 80 degrees outside. But we have had some cooler temperatures these past few weeks, and a lot of rain. These conditions are perfect for a nice big bowl of chowdah and so that is exactly what we had.
The inspiration came when we got our seed potatoes delivered from Seed Savers a few weeks ago. Some of them had not quite gone to seed yet, and so in true Leftover Queen fashion, I decided to use them to make several batches of potato puree, as well as some delicious homefries for breakfasts and for lunch one day a quick German Potato Salad. Call it practice for harvest time. I left one of the pint jars of puree out, to make a batch of potato leek soup, until I picked up some smoked trout at the grocery store, and a plan started to come together in my mind!
This chowder was delightful, and certainly something I will be making again, as we will have copious amounts of potatoes (75 feet of plants) to eat this fall and winter! It reminds me of something you would eat on the coast of Ireland, or one of the Herbridian islands of Scotland, especially because we enjoyed bowls of it with delicious crunchy oat cakes and slices of cheddar alongside.
INGREDIENTS:
1 pint of potato puree
2 c. water
¼ cup cooked, cubed potatoes
4 small garlic cloves, minced
¼ c. sliced leeks
¼ cup sliced fresh oyster mushrooms
¼ cup green peas
¼ cup spinach or other dark greens
juice of one ½ lemon – save the other half
olive oil
salt and pepper
4 ounces smoked trout, shredded
METHOD:
In a large pot combine the potato puree and water, until it is well mixed and has a uniform consistency.
While this is happening, in a skillet sautee the potatoes, garlic, leeks, mushrooms, peas and greens in a nice drizzle of olive oil. Once the veggies are soft, put them in the pot with the puree and mix. Add the lemon juice, and season with salt and pepper to taste. Then crumble up ½ of the smoked trout and mix into the chowder. Cook all together for about 5 minutes. Serve with slices of lemon (Preserved lemon would be amazing with this) and the rest of the trout, divided evenly on top. Serves 4
lo - June 21, 2010 at 2:31 pm
I’ve not ever made a smoked fish chowder before, but this sounds just delicious. I’m right there with you in froggy Ireland — warming my hands on that steaming bowl of deliciousness!!
Jessica @ How Sweet - June 21, 2010 at 2:35 pm
I loved smoked fish. I am positive I would love this!
Bob - June 21, 2010 at 2:47 pm
I’ve never had smoked trout, my dad loves smoked fish and used to microwave it all the time when I was a kid. It totally ruined it for me. But this sounds like a great use, not the kind of thing he would have been eating at all (although he would certainly eat it, heh). I’ll have to try this in the fall.
Rosa - June 21, 2010 at 2:50 pm
A wnderful chowder! Yummy!
Cheers,
Rosa
Elle - June 21, 2010 at 4:05 pm
Oh, this sounds wonderful, Jenn! I love chowder any time of year–doesn’t matter if it’s cold out or not. Never had it with smoked trout, though–sounds really nice!
Lauren @ Healthy Delicious - June 21, 2010 at 4:32 pm
This sounds great! I really love trout (especially smoked!) but have never seen it in a chowder before. Sounds like the perfect rainy night dinner.
vanillasugar - June 21, 2010 at 4:55 pm
this sounds so good jenn!
Stella - June 21, 2010 at 6:10 pm
This sounds like the perfect soup for fall, Jenn, but I’ve been craving fall & winter soups like this one even though it’s in the nineties here. I would love a bowl of this right now even if it makes me break a serious sweat (smile)…
Ooh, and I wish I could get good smoked trout here-that’s summer food for sure!
kat - June 21, 2010 at 7:12 pm
we’ve been having lots of rain, this sounds perfect!
pam - June 21, 2010 at 7:30 pm
How do you store your potato puree?
Peter G @ Souvlaki For The Soul - June 21, 2010 at 8:50 pm
I have yet to make a real chowder and I love how your recipe perfectly fits in with our cooler weather.
peter - June 22, 2010 at 7:06 am
I love me a smoked fish. This chowdah is reserved for a cool, rainy day in the summer…with goldfish crackers!
bellini valli - June 22, 2010 at 9:07 am
A friend smokes her own trout and I always look forward to Christmas and food gifts.
kat - June 22, 2010 at 10:16 am
Oh nice & we can get some wonderful smoked trout at the farmers market
The Leftover Queen - June 22, 2010 at 11:36 am
Pam, I store it in mason jars in the freezer!
D. @ Outside Oslo - June 22, 2010 at 8:52 pm
That sounds incredible. I will be saving this recipe!
Smoked trout is one of those under-appreciated foods, in my opinion. A couple years ago I went on a small cruise that offered smoked trout and smoked salmon as part of the daily breakfast feast, along with cheeses, meats, fruits, etc. It’s SO delicious!
nina - June 23, 2010 at 1:36 am
That is so hearty and you know sometimes in the midst of summer, I like a comforting bowl of soup!!
Maggie - June 24, 2010 at 5:03 pm
Woohoo, dairy free chowder! This sounds delicious!
Arlene (MOM) - June 25, 2010 at 1:48 pm
Spoken like a New Englander. Hee hee Sounds good.
Kampot Pepper - June 26, 2010 at 9:44 am
More delicious if you choose a quality pepper like Kampot Pepper or Penja pepper.. humm
The Leftover Queen - June 26, 2010 at 10:26 am
Kampot Pepper – how do you know that I did not use a quality pepper? 😉