Trout, Corn & Leek Chowder
Prep Time
Serves
Cooking Mode
3 tbsp salted butter
3 leeks, white parts only, thinly sliced
2 tsp paprika (regular or smoked)
2 cans creamed corn (398 mL each)
1 lb quartered or halved mini red skin potatoes (skin on)
1 lb trout fillets, skin removed
¼ cup chopped fresh parsley
½ tsp salt
¼ tsp pepper
3 tbsp salted butter
3 leeks, white parts only, thinly sliced
2 tsp paprika (regular or smoked)
2 cans creamed corn (398 mL each)
1 lb quartered or halved mini red skin potatoes (skin on)
1 lb trout fillets, skin removed
¼ cup chopped fresh parsley
½ tsp salt
¼ tsp pepper
Directions
1Melt butter in saucepan on medium-high heat. Add leeks and paprika. Cook, stirring, 5 min. until leeks soften. Stir in creamed corn, 2 cups (500 mL) water and potatoes. Bring to boil, then reduce to a simmer. Cover and cook 15 min., until potatoes are tender.
2Add trout to saucepan. Simmer 3 to 5 min., or until fish is cooked through. Stir to flake into smaller pieces. Stir in parsley, salt and pepper.
Disclaimer
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Personal Note
Personal Note
