Smoked Trout Chowder

SpotX Wild Foods Recipe from Grant Dixon
Prep:15 minutes Cook:30 minutes Difficulty:1

Ingrediants:

500 grams smoked trout, deboned and shredded
1 cup water
350-gram can creamed sweetcorn
1 medium onion, sliced thinly
2 rashers bacon, diced
2 medium potatoes, peeled and diced
200ml cream
1 cup croutons
Salt and cracked pepper

Directions:

In a lidded pot boil the potatoes until tender.
Add the fish, milk and sweetcorn and simmer for 10 minutes.
In a larger pot sauté the bacon gently in a little butter.
Add the onion, cooking on a low heat for 10 minutes.
Add to the fish mixture.
Simmer for a further 10 minutes.
Place half the mixture in a blender and lightly pulse.
Then return to the pot.
Ensure chowder does not burn.
Serve in soup plates.
With croutons and chopped spring onions as garnish.

Trout
Trout The various species of trout were introduced, but unlike rabbits, stoats, wallabies, possums, goats and the like, trout has not turned around and bitten us in the backside.
Our pristine waters have proven an ideal environment for several species of trout, which have acclimatised well.
And unlike England, trout and trout fishing is available to all Kiwis prepared to buy a license, rather than just a privileged few. Trout are available throughout New Zealand and countless visitors have been attracted to our shores in pursuit of them; following in the footsteps of noted writer and angler Zane Grey, who fished here and wrote about his experiences in the late 1920s.