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Photo of Corn chowder with smoked trout by WW

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.

Notes

You can use hot-smoked ocean trout fillet (available from some supermarkets and delicatessens) instead of the smoked trout.

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