Trout and Corn Chowder
⏳ Time
40 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Trout and Corn Chowder
Ingredients
- Trout - 1 piece
- Onion - 1 head
- Potato - 1 piece
- Chicken Broth - 17 fl oz
- Canned Corn - 7.1 oz
- Milk - 5 fl oz
- 10% cream - 3 tablespoons
- Chinese green beans - 2.8 oz
- Butter - 1.4 oz
- Wheat Flour - 1 tablespoon
- Dill - 1.8 oz
Step by Step guide
Step 1
Mash 15 grams of butter with flour into a paste.
Step 2
Finely chop the large onion. Melt the remaining butter in a pot and sauté the onion over low heat for 5–6 minutes.
Step 3
In another pot, heat the vegetable broth, add the fish, bring to a boil over low heat, and cook for 4–5 minutes until tender. Remove the fish, let it cool, flake it with a fork into pieces, and remove the bones.
Step 4
Cut the large potato into small cubes. Slice the green beans into thin rings (0.5 cm). Strain the broth into the pot with the onion, add the potato and green beans. Bring to a boil and cook covered until the vegetables are soft, about 10–12 minutes.
Step 5
Drain the corn and add it to the broth. In small portions, stirring, add the flour and butter paste to the soup, cooking for 1–2 minutes until thickened. Add the pieces of fish to the pot.
Step 6
Add salt and pepper to taste. Mix the milk, cream, and finely chopped dill, add to the soup, and heat through.
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