Trout, Corn & Leek Chowder

  • Prep Time: 10 min
  • Total Time: 40 min
  • Serves: 6

Ingredients

  • 3 tbsp salted butter 45 mL
  • 3 leeks, white parts only, thinly sliced
  • 2 tsp paprika (regular or smoked) 10 mL
  • 2 cans each creamed corn 398 mL
  • 1 lb quartered or halved mini red skin potatoes (skin on) 500 g
  • 1 lb trout fillets, skin removed 500 g
  • ¼ cup chopped fresh parsley 60 mL
  • ½ tsp salt 2 mL
  • ¼ tsp pepper 1 mL

Directions

  • Step 1

    Melt 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.

  • Step 2

    Add 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.

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Nutrition Facts

  • Per serving (1½ cups/375 mL)
  • Calories 370
  • Protein 20 g
  • Total fat 12 g
  • Sat fat 4.5 g
  • Cholesterol 60 mg
  • Carbohydrates 46 g
  • Fibre 4 g
  • Sugar 7 g
  • Sodium 700 mg