Trout Chowder

A warming chowder made with Rutland rainbow trout. This is a low calorie version using milk instead of cream – feel free to switch in cream for that more luxurious taste!

Serves 6
Ready in 50 minutes

Ingredients

Low-calorie cooking spray
2 gammon steaks, visible fat removed, sliced widthways into strips then diced
2 onions, finely diced
4 celery sticks, finely chopped
3 leeks, finely sliced
1 bay leaf
600ml fish stock
400g floury potatoes, peeled and chopped
600g Rutland rainbow trout flesh, de-boned
300ml semi-skimmed milk (or single cream)
150g can sweetcorn, drained and rinsed
10g fresh chives, finely chopped

Method

1 Spray a large, deep, lidded, non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Fry the gammon for 5 minutes until golden, then remove from the pan and set aside.

2 Spray the pan with a little more low-calorie cooking spray, then add the onions, celery, leeks and bay leaf. Cover and cook gently over a low heat for 15 minutes, stirring occasionally, until softened (add a splash of water if the veg starts to catch).

3 Discard the bay leaf.

4 Pulse the vegetables in a food processor to make a thick purée. Return to the pan and add the stock. Bring to the boil, then add the potatoes and cook for 20-25 minutes, or until the potatoes are tender.

5 Add the milk (or cream) to the pan with the potatoes and stir. Gently flake in the trout. Add the gammon and sweetcorn, then heat until steaming (don’t let it boil).

6 Divide the chowder between 6 bowls. Scatter over the chives and add a twist of black pepper to serve.