Smoked Trout Chowder Recipe

Welsh artisan food and hampers delivered on your day of choice!

Ingredients

300g Smoked Trout Fillets
600ml Single cream
500ml Chicken stock
80g Smoked Cheddar with Paprika, grated
65ml White wine
425g tin Sweet corn, drained
4 cloves Garlic, minced
2 Potatoes, peeled and diced
2 tbsp Welsh Dragon Butter
1 tsp Parsley
2 stalks Celery, chopped
1 medium Onion, chopped
¼ tsp Halen Môn Sea Salt
¼ tsp Black Pepper
Sourdough bread, to serve

Melt the Welsh Dragon Butter in a large saucepan over a medium heat. 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 black 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.