Smoked Trout Chowder

We went a little overboard buying smoked fish at the Northern Waters Smokehaus in Duluth, so please forgive the plethora of smoked fish recipes on my blog for the next few days.

When I visited Ireland, every pub had a seafood chowder of some sort, so I ate it every day I was there, but this is the first time I tried to make one. I tasted the three different kinds of fish we brought home, and decided the trout would make the best chowder.

And this preparation was simplied by something I did earlier in the fall. Usually when I buy carrots and celery it is for a recipe of some sort, and it is more than I need. Unless we snack on the raw veggies (which we don't normally), they will rot and I end up wasting them, which really bothers me. The last time, I decided to chop up the remainder and throw them in the freezer for a batch of soup. So, when I was getting ready to make this, my carrots and celery were already chopped, and ready to go. And they do cook a bit faster because the freezing process makes them somewhat soft.

Smoked Trout Chowder

1 stick butter
6 cloves garlic, minced
1 cup diced onions
1 cup diced celery
1 cup diced carrots
1/2 cup flour
1 cup chicken stock
3 cups milk
2 cups Yukon Gold potatoes,diced
1 tablespoon Old Bay seasoning
1 teaspoon thyme
1 teaspoon salt
1 teaspoon pepper
1 1/2 cups shredded smoked trout, or any smoked fish
Crispy bacon for garnish

Melt butter in large dutch oven. Saute onions and garlic until translucent. Add celery and carrots and cook until tender. Add flour and stir until smooth. Add chicken stock and milk and continue to stir so there are no lumps. Add potatoes and spices, cover and turn to simmer. Let simmer 30 minutes, or until potatoes are tender. Add fish and let simmer 10 more minutes. Serve with crispy bacon on top.