Name: Corn chowder with smoked trout
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Modern Australian
Ingredients: 2 tsp olive oil; 2 medium brown onion finely chopped; 1 large carrot(s) finely chopped; 2 clove(s) garlic crushed; 2 tsp ground paprika; 480 g corn or frozen; 420 g canned creamed corn; 4 cup(s) chicken stock (1L); 200 g Trout, skinless, steamed or poached flaked, smoked; 1 individual green shallot(s) thinly sliced

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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)

Trout, skinless, steamed or poached

200 g, flaked, smoked

green shallot(s)

1 individual, thinly sliced

Instructions

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.
Add the creamed corn and stock and bring to the boil. Reduce heat, cover and simmer for 10 minutes.
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.

Corn chowder with smoked trout

Ingredients

Instructions

Notes

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