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Smoked Trout Chowder

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  • Author: Lisa @ My Studio Kitchen
  • Total Time: 40 minutes


a super delicious light smoked trout soup.


  • 3 tablespoons olive oil
  • 1 onion, chopped fine
  • 1/2 teaspoon salt
  • 1 fennel bulb, stalks and fronds removed then cut into quarters and thinly sliced
  • 1 teaspoon fennel seeds
  • 1/4 cup Pernod or Ouzo
  • 2 cups chicken broth
  • 1 cup bottled clam juice
  • 3 small red or yellow potatoes, cut into 1/4-inch dice
  • 1 cup of milk, cream or combination
  • 8 ounces smoked trout
  • 2 teaspoons lemon juice
  • 1 tablespoon dill
  • Salt and pepper to taste


  1. Heat a large soup pot over medium-high heat, when hot, add onion, fennel and 1/2 teaspoon of salt. Sauté until soft, about 10 minutes.
  2. If using, add the Pernod or Ouzo and cook for 5 minutes.
  3. Add chicken stock and clam juice then bring to a boil. Add potatoes, then reduce heat and simmer until the potatoes are soft, about 7-8 minutes.
  4. Add milk or cream, lemon juice, trout and dill then cook for 4 more minutes.
  5. Add salt and pepper to taste.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Healthy
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