Recipe courtesy Food Network Magazine, part of 50 Easy Soups
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Make Potato Chowder (below) with just 2 ounces bacon. Omit sage; swap the cream with half-and-half. Add 1 pound white fish chunks and 1/2 pound flaked smoked trout during the last 5 minutes of cooking.
Potato Chowder Saute 4 ounces chopped bacon; add 2 tablespoons butter, 2 sliced leeks and 2 teaspoons each sage and thyme. Add 4 cups chicken broth, 1 1/2 cups cream, a bay leaf and 3 chopped potatoes. Simmer until tender; top with chives.
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By montecarlonut
on January 09, 2012
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This was very tasty and easy to make. I used smoked salmon and for the white fish I used Haddock. Very easy and very tasty.
By tfangz_12190209
Toronto
on October 11, 2009
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This is the first time I made Chowder of any sort. I used the recipe because it was simple enough. Because I didnt like leek so I replaced the leek with carrots and corn, I also added some mushrooms and one small onion in the potato chowder. I left the potato chowder overnight because soup always taste better overnight! And the next day I used smoked trout only as the fish and a very small piece of smoked salmon from leftovers and blended the salmon with cream and added everything into the fish chowder and it turned out better than I ever expected! The chowder can be mixed and matched with any fish and it would still turn out great!
Im looking forward to next time I make it without leaving it overnight to see if the taste will be as good as this batch! I would recommend this to any "beginners" to chowder making. Its simply divine.
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