Smoked trout chowder
- 2 tsp olive oil
- 2 leeks, finely sliced
- 550g potato in small cubes
- 1l fish stock
- 1 lemon, zest only
- 300ml whole milk
- 330g sweetcorn
- 250g skinless boneless smoked trout, cut into chunks
- 250g skinless, boneless white fish, cut into chunks
- Handful of chopped chives
- 2 tbsp double cream
Heat the oil in a large saucepan, fry the leeks for five minutes until softened. Add the potatoes and cook for a further minute. Pour in the fish stock and lemon zest, cover the pan and simmer for 12 to 15 minutes until the potatoes are tender. Remove half the potatoes and leeks from the stock and set aside.
Transfer the remaining mixture from the pan, along with the milk, into a blender, and blend until it is smooth. Pour the soup back into the pan and add the sweetcorn, the fish and the reserved vegetables. Cover the pan again and gently heat for four minutes or so, until the fish is just cooked through. Be careful not to let the soup boil! Stir in the chives and cream, then season to taste.
Serve with chunky bread and a glass of Poulton Hill Special Reserve White.