Trout and potato corn chowder

Our friends south of the border at Riverence dreamed up this easy delight. This soup is “SHORE” to warm you up on these last brisk winter days.

Ingredients

• 1 pound trout fillets, skin removed and cut into chunks (see our tips on removing the skin)
• 4 cups fish or vegetable broth
• 3 cups diced potatoes
• 1 cup fresh or frozen corn kernels
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 2 tablespoons olive oil
• Fresh parsley for garnish (optional)
• Salt and pepper, to taste

Directions

1. Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, sauté until onions are translucent.
2. Add diced potatoes, corn kernels, bay leaf, and dried thyme to the pot. Stir and cook for about 5 minutes.
3. Pour in the fish or vegetable broth. Bring the mixture to a gentle boil, then reduce heat and let it simmer for about 15-20 minutes until the potatoes are tender.
4. Add the trout chunks to the pot, simmer gently for an additional 5-7 minutes until the fish is cooked through.
5. Season with salt and pepper to taste. Remove the bay leaf.
6. Serve the fish soup hot, garnished with chopped fresh parsley if desired.