Ingredients and Weight:
- 1 pound trout, filleted and cut into 1-inch pieces (about 4 fillets)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 potatoes, peeled and diced
- 4 cups fish broth or chicken broth
- 1 cup water
- 1/2 cup corn, fresh or frozen
- 1/2 cup chopped fresh parsley
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Sour cream or yogurt, for serving (optional)
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery and sauté until softened about 5 minutes.
- Add the potatoes, fish broth, water, corn, parsley, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender.
- Add the trout and cook for an additional 5-7 minutes, or until cooked through.
- Serve hot with sour cream or yogurt, if desired.
Nutritional Information:
Per serving (about 1 cup):
* Calories: 250
* Fat: 10g
* Protein: 20g
* Carbohydrates: 25g
Dish Characteristics:
- Hearty and creamy with tender trout, vegetables, and a flavorful broth.
- Simple and easy to prepare, making it perfect for a weeknight meal.
- Versatile and can be customized with your favorite vegetables or seasonings.
User Comments:
- "This chowder is so easy to make and it's always a hit with my family."
- "I love the creamy texture and the flavorful broth. It's the perfect comfort food for a cold day."
- "I added some chopped bacon to my chowder for extra flavor. It was delicious!"
Special Precautions and Tips:
- To ensure the trout is cooked through, use a meat thermometer to check that the internal temperature has reached 145 degrees Fahrenheit.
- If you don't have fish broth, you can use chicken broth instead.
- To make the chowder ahead of time, prepare it up to step 5 and then refrigerate. When ready to serve, reheat over medium heat and add the trout.
