Smoked Trout Chowder Recipe

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Ingredients

2 tbsp Butter

2 stalks Celery, chopped

1 medium Onion, chopped

4 cloves Garlic, minced

1 tsp Parsley

¼ tsp Halen Môn Sea Salt

¼ tsp Pepper

Paprika to taste

500ml Chicken stock

2 Potatoes, peeled and diced

600ml Single cream

300g Smoked Trout Fillets

65ml White wine

425g can Sweet corn, drained

Melt the butter in a large saucepan. Add the celery and onion, sauté until onion is translucent. Add the garlic and cook for 2 minutes, then add the chicken stock, parsley, Halen Môn Sea Salt and pepper and bring to boil. Reduce the heat, place lid on and simmer for 20 minutes, stirring occasionally.

Strain completely, add the diced potatoes, and cook for 10 minutes until tender. Add the cream and Smoked Trout. Gently simmer for 15-20mins, stirring often. Add the white wine and sweetcorn, and cook for a further 2 minutes.