Creamy Corn Chowder with Smoked Trout



  • Smoked trout (16 oz, plain preferred) broken into small pieces
  • 2 tablespoons butter
  • 1 large red bell pepper, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 can (14.5 oz) diced tomatoes in juice
  • 2 cups (or more) water
  • 2 tablespoons chopped canned chipotle chilies
  • 2 cans (14 3/4 oz) cream-style corn
  • 1 package (16 oz) frozen corn
  • 1 cup whipping cream
  • 1 teaspoon dried oregano
  • Chopped fresh cilantro (optional, for garnish)
  • Directions

    Melt butter in large pot over medium heat. Add bell pepper, onion and garlic; sauté until onion is tender, about 5 minutes. Add tomatoes with juice to pot; cook 2 minutes. Combine 2 cups water and chipotle chilies in blender and puree. Mix puree and cream-style corn into vegetables in pot. Bring soup to a boil. Reduce heat to medium and simmer 15 minutes, stirring occasionally. Add smoked trout, frozen corn, cream and oregano; simmer 5 minutes. Garnish with cilantro if desired.
    Recipe provided by Ohio Aquaculture Association.