Trout & Clam Chowder

Since it is #hardwater season, and we could use some comfort food during these cold winter months, I'd like to share a hearty chowder recipe using trout. However; whatever fish you girls can bring up should work just as well.

Trout and clam chowder

1, 900ml Tetra pack of chicken broth, I used Campbell’s reduced sodium.

1 bottle of clam juice, I used the Clover Leaf brand.

1 & 1/2 cups of water

1 can of baby clams

1-2 cooked, and deboned trout, I used 2 medium sized Rainbows.  Great to use if you have leftover trout from a fish fry.

3 medium potatoes cut into small cubes or thinly sliced.

1 cup frozen corn kernels

Approx 3/4 cup of chopped green onions or leeks.

1 tsp poultry seasoning

1/2 tsp paprika

2 tsp black pepper

1-2 tsp of parsley

2 tsp chicken oxo

4 strips of bacon cut perpendicularly small slices, approx 1cm (0.5 inches) in width, and fried crispy.

2 cups creamo, or you can substitute with milk if you are worried about fat content.

Couple dashes of Worcestershire sauce.

Put broth, clam juice, & water into a large pot.  Add the clams, trout, potatoes, and corn.  You can get your bacon ready as the pot comes to a boil.  Bring to a boil; then add the bacon, leeks or onions (whichever you can find or have on hand), and the spices/chicken oxo.  Add the creamo, or milk, depending on your preference.  Bring to a boil again, and let simmer for 30-45 minutes, until the potato slices are soft.  This is a very hearty soup; almost a stew.  Great for those cold winter days in need of some comfort food!

Recipe by Mandy Starnes