Trout Chowder
Author: Alison's Allspice
Recipe type: Entree
Serves: 6 servings
- 1 cup onion, chopped
- Olive oil
- 3 garlic cloves, minced
- ½ cup all purpose flour
- 2 tsps old bay seasoning
- 1½ TBS Worcestershire sauce
- 2 jumbo russet potatoes, diced ½ inch (20 oz total)
- 3 cups water
- 3 cups seafood or vegetable broth
- 12 oz can evaporated milk
- 1 ½ lbs cooked, flaked trout (4 cups)
- Minced Parsley, for garnish
- Cook onion in olive oil until translucent, about 5 minutes. Add garlic and cook 1 minute more.
- Stir in flour through potatoes and stir to coat. Add water and broth.
- Bring to a boil and simmer, stirring frequently to prevent sticking, until the potatoes are tender, 15-20 minutes.
- Mix in milk and trout. Cook until heated through.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/trout-chowder/
3.5.3208