Serves 4 with leftovers
|1||large leek, finely chopped|
|2||carrots, finely chopped|
|1||stalk celery, finely chopped|
|3||sprigs fresh thyme|
|½||cup white wine|
|4||cups chicken stock|
|1||russet (baking) potato, cut into ½-inch pieces|
|3||cups whole milk|
|Salt and pepper, to taste|
|1½||pounds skinless, boneless cod (or hake, haddock, pollock, or another white fish), cut into 1-inchpieces|
|8||ounces smoked trout, skinned and flaked|
|2||tablespoons chopped fresh parsley|
1. In a saucepan over medium-high heat, melt the butter. Add the leek, carrots, celery, bay leaves, and thyme. Cook, stirring occasionally, for 5 minutes or until the leeks soften.
2. Sprinkle the flour on the vegetables and cook, stirring with a spoon, for 3 minutes or until the flour begins to smell toasted.
3. Add the wine and stock. Cook, stirring, until the mixture comes to a boil. Let it simmer, stirring occasionally, for 2 minutes.
4. Add the potato, milk, salt, and pepper. Return the chowder to a boil. Lower the heat and simmer gently for 10 minutes or until the potatoes are tender.
5. Add the white fish to the pot. Spoon the hot liquid over it, cover, and simmer 3 minutes.
6. Add the trout, cover, and simmer 3 minutes more.
7. Remove the bay leaves and thyme from the pan. Taste for seasoning and add more salt and pepper, to taste. Set aside 2½ cups chowder for the pie.
8. Sprinkle the chowder with parsley and serve with oyster crackers or warm rolls. Sydney Oland