Corn chowder with smoked trout
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Enjoy the delicate flavour contrast of sweet corn chowder topped with flakes of smoky fish.
Ingredients
Olive oil
2 tsp
Brown onion
2 medium, finely chopped
Carrot(s)
1 large, finely chopped
Garlic
2 clove(s), crushed
Ground paprika
2 tsp
Corn
480 g, or frozen
Canned creamed corn
420 g
Chicken stock
4 cup(s), (1L)
Hot smoked trout
200 g, flaked
Green shallot(s)
1 individual, thinly sliced
Instructions
1
Heat the oil in a large saucepan over medium heat. Add the onion and carrot and cook, stirring, for 3–5 minutes or until onion is softened. Add the garlic, paprika and corn and cook, stirring, for 3 minutes.
2
Add the creamed corn and stock and bring to the boil. Reduce heat, cover and simmer for 10 minutes.
3
Using a stick blender or food processor, puree soup until smooth. Return soup to pan and stir over low heat until heated through. Season with salt and freshly ground black pepper. Serve soup topped with flaked trout and shallot.
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