Go Back
Print
Creamy was never THIS creamy before… overload!! This fish chowder with cod, tomatoes and homemade prawn reduction is just awesome.

Potato, Cabbage & Smoked Trout Chowder

Cabbage, potatoes and smoked trout in a creamy thick and flavorful soup: a great fish chowder!

Course Lunch, Soup, Starter
Cuisine Irish
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 3 people
Calories per serving 359 kcal

Ingredients

  • 7 oz smoked trout (200 g)
  • 10,5 oz green cabbage (300 g)
  • 10,5 oz potatoes (300 g)
  • 2 medium garlic cloves
  • 2 cups chicken or vegetable stock (480 ml), warm
  • 1 tbsp plain flour
  • 1 1/2 cups cream (360 ml)
  • a handful fresh dill chopped
  • 2 tbsp unsalted butter
  • pepper
  • salt

Instructions

  1. Peel the garlic cloves and chop them up finely. Add them together with half of the unsalted butter to a high and large pan. Place the pan over medium heat.
  2. Let the unsalted butter away melt gently and let the garlic gently fry for 2 minutes. Stir regularly. Slice the green cabbage finely and add it all to the pan with the garlic.
  3. Stir the green cabbage well and let it bake for 4 minutes. Stir regularly. In the meantime brush and rinse the potatoes (I left the skins on but you can peel them if you prefer) well under cold running tap water. Chop them up into nice bite-size chunks. Add the potato to the stir fried green cabbage in the pan as well.
  4. Give all the vegetables a very good stir and let them all cook for another 4 minutes. Then pour in the warm chicken or vegetable stock.
  5. Add the cream as well. Sprinkle the soup with the flour.

  6. Stir the ingredients well and bring them all to a rolling boil for 5 a good minutes. Turn the heat lower. Simmer the cabbage chowder for about 10 to 12 minutes. The potatoes should be tender. Then stir in the freshly chopped dill and the remaining butter. Season with a good dash of pepper and salt.

  7. Take the chowder off the heat now. Gently flake the smoked trout between your fingers and add the trout chunks to the cabbage and potato chowder.
  8. Stir the chowder carefully. Check the seasoning and add extra pepper or salt to taste if necessary. Let the chowder rest for another 5 minutes. Then scoop the creamy trout chowder into bowls and serve it piping hot.
    Creamy was never THIS creamy before… overload!! This fish chowder with cod, tomatoes and homemade prawn reduction is just awesome.