Smoked Trout Chowder

1. 1

   Heat butter in a large, heavy saucepan.

2. 2

   Add leeks and saute until tender but not brown.

3. 3

   Add potatoes and half the milk, bring to a simmer and cook until the potatoes are tender, about 30 minutes.

4. 4

   Roughly mash the potatoes with a fork in the pan, leaving some pieces, then add the remaining milk.

5. 5

   Break the trout up into one-inch pieces and add it to the saucepan.

6. 6

   Bring the soup to a simmer.

7. 7

   As the soup cooks and is stirred, the pieces of trout will become smaller.

8. 8

   Simmer for 15 minutes.

9. 9

   Taste for seasoning, adding salt if necessary and pepper generously.

10. 10

    Stir in the heavy cream.

11. 11

    Mix whipped cream and horseradish together and top each serving with a dollop of the horseradish cream.

No additional tips available.