Smoked Trout Chowder With Roasted Garlic and Pesto
From chefmeow 15 years agoIngredients
- 1 head garlic shopping list
- 3 tablespoons olive oil divided shopping list
- 12 red potatoes cut into 1/2" pieces shopping list
- 1-1/2 cups corn kernels shopping list
- 2 green onions chopped shopping list
- 2 cups bottled clam juice shopping list
- 3 cups water shopping list
- 1/2 cup whipping cream shopping list
- 2 tablespoons basil pesto shopping list
- 1 cup flaked smoked trout shopping list
- Chopped fresh parsley shopping list
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.
People Who Like This Dish 1
- sassysue Dayton, OH
- chefmeow Garland, TX
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