1rainbow trout fillet, skin removed and cut in to 1 inch pieces (or salmon)
Salt and pepper, to taste
For garnish:
Fresh basil, chopped
Fresh corn kernel strips, optional
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Instructions
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.
Notes
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!