Fresh Summer Corn Chowder with Trout
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 people
Fresh, dairy-free Summer corn chowder, with fresh corn, potatoes and basil, cooked with a bit of fresh rainbow trout. You can use salmon instead of trout, if you prefer.
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- 3 Tbsp butter
- 1/3 cup red or yellow onion finely diced
- 1 Tbsp flour
- 2 cups chicken broth
- 1 1/2 cups diced yellow or white potatoes diced 1/2 inch
- 1 1/2 cups fresh corn kernels
- 1 rainbow trout fillet skin removed and cut in to 1 inch pieces
- Salt and pepper to taste
- Fresh basil chopped
- Fresh corn kernel strips
In a Dutch oven or large pot (or deep skillet), melt butter over medium heat. Add onions and cook, stirring, until softened. Add flour and cook, stirring, for about 1 minute. Add chicken broth and potatoes. Increase heat to medium high and bring mixture to a boil. Reduce heat to medium low and simmer, uncovered, stirring once or twice, for about 5 minutes. Add corn kernels and simmer, until potatoes are just tender.
When potatoes are tender, place trout pieces on top of chowder. Cover and cook until fish is just cooked, about 3-5 minutes, depending on thickness.
Taste and season with salt and pepper, to taste. Spoon in to bowls. Garnish with chopped fresh basil and additional fresh corn kernels.
Note: If you would like a creamier soup, you can add a touch of cream at the end. For a thicker soup, remove a bit of the soup, puree and add back in.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!
Calories: 289kcal | Carbohydrates: 43g | Protein: 8g | Fat: 2g | Sodium: 891mg | Potassium: 1065mg | Fiber: 5g | Sugar: 8g | Vitamin A: 215IU | Vitamin C: 40.8mg | Calcium: 58mg | Iron: 5.4mg