Ingredients
- cups whole milk
- 2 cups heavy cream
- 16
- oz. Clam Juice or Fish Stock
- 8
- ounces smoked haddock or trout (remove skin and any bones)
- 4
- ounces bacon (cooked and diced into 1/2 inch pieces)
- 1
- cup leeks (white a pale green parts only, sliced 1/8 inch thick)
- 1 ½
- lbs. Yukon Gold Potatoes in ½ inch dice
- 1
- cup of Niblets or fresh corn off the cob.
- Freshly
- ground black pepper
- 1
- or 2 sprigs of fresh tarragon
- 2
- teaspoons freshly squeezed lemon juice
- In a heavy bottomed pan combine the cream, milk and trout.
- Bring to a gentle simmer. Take the pan off the heat and allow to infuse at room
- temperature until cool.
- In another pan, cook bacon until crisp, given off a little
- of its fat, and turned a light brown. Remove from pan, cut into ½ inch dice.
- Return bacon to pan. Add onions, celery, carrots, black pepper and 2 teaspoons
- of salt. Cook over medium heat for about 35 to 40 minutes
- Add the potatoes to the bacon and vegetables. Cook for
- about 10 minutes over low heat, then strain the cream into the vegetables. Add
- tarragon to the cream mixture. Flake the
- trout into large chunks. Add trout to chowder, give a good stir and turn the
- heat down to low. Cook until the potatoes are tender (approximately ten
View Full Recipe at CHEWING THE FAT
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