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Home Biscuit With Old Cheddar Cheese

Smoked Trout Chowder With Roasted Garlic and Pesto Recipe

Ingredients

How to make it

  • Preheat oven to 375 then separate cloves of garlic but do not peel.
  • Toss with 1 tablespoon oil and spread on baking sheet then bake 20 minutes and cool.
  • Squeeze cloves from peelings and puree in food processor to make paste.
  • In heavy large pot heat remaining 2 tablespoons olive oil over medium high heat.
  • Add potatoes and cook 5 minutes until beginning to brown.
  • Add corn and green onions then continue to cook stirring often 3 more minutes.
  • Add clam juice and water then bring to simmer.
  • Cover and simmer until potatoes are fork tender about 20 minutes.
  • Stir in cream, pesto, roasted garlic paste and smoked trout then simmer 5 minutes longer.
  • Ladle chowder into 4 bowls and sprinkle with chopped parsley and serve.

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The Cook

chefmeow Garland, TX

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