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Makes: 6 Servings


  • 2 tbsp butter
    2 celery stalks, chopped
    2 medium carrots, chopped
    1 onion, chopped
    2 tbsp all-purpose flour
    1 tsp salt
    3 medium Yukon Gold potatoes, cut into 1/2 inch cubes
    1/4 cup dry white wine
    3 cups vegetable broth
    1 1/2 cups milk
    1 tsp herbes de Provence
    1/2 cup 35% cream
    200 g pkg peppered smoked trout fillet, skin discarded, flaked
    2 tbsp fresh parsley, chopped


  • Melt butter in a large pot over medium heat. Add celery, carrots and onion stirring frequently until carrots start to soften, about 5 min. Sprinkle with flour and salt. Mix well.
    Add potatoes, wine, broth, milk and herbes de Provence. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until potatoes are tender, about 15 min. Stir in cream and trout. Continue simmering for 2 min. Ladle into bowls and top with parsley
    just before serving.
Smoked trout chowder

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