|Smoked Trout Chowder
1 tablespoon butter
2 medium leeks, white and light green parts only, cut lengthwise and thinly sliced (about 1 1/2 cups)
2 stalks celery, cut into 1/2-inch dice (about 1 1/2 cups)
1 medium carrot, cut into 1/2-inch dice (about 1 1/2 cups)
2 cloves garlic, minced (about 1 tablespoon)
2 medium Yukon gold potatoes, cut into 1-inch chunks
2 cups water?1/2 pound hot- or cold-smoked trout, broken into chunks
3 cups whole milk
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh chives
Melt the butter in a Dutch oven over medium-high heat. Add the leeks and cook for about 7 minutes, until they begin to soften. Add the celery and carrot and cook for 5 minutes more. Add the garlic and saute for about 30 seconds. Add the potatoes and water, bring the liquid to a simmer, and cook for 10 minutes.
Add the trout to the pot along with the milk. Reduce the heat to medium and simmer for 30 minutes (do not boil).
Season to taste with salt and pepper. Ladle in the bowls, sprinkle with chopped chives, and serve with chowder crackers. - serves 4 -
Adapted from Almost Meatless by Joy Manning and Tara Mataraza Desmond.