Smoked Trout Chowder

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    471
based on 4 ratings

Smoked Trout Chowder is lovely delicately flavoured broth wonderful for a summer evening.

recipe updated 15 Sep 2021

Ingredients

  • Shallot icon
    Shallot
    150 g (about 3 ½)
  • Celery stalk icon
    Celery stalk
    2 (about 90 g)
  • Baby potato icon
    Baby potato
    8 (about 456 g)
  • Fresh parsley icon
    Fresh parsley
    4 sprigs
  • Frozen peas icon
    Frozen peas
    75 g (about ½ cup)
  • Smoked trout icon
    Smoked trout
    300 g (about 5)
  • Dill icon
    Dill
    2 teaspoons (about 3 g)
  • Olive oil icon
    Olive oil
    2 tablespoons (about 30 ml)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Fresh thyme icon
    Fresh thyme
    2 sprigs
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • White wine icon
    White wine
    100 g (about ½ cup)
  • Fish stock icon
    Fish stock
    650 g (about 2 ¾ cups)
  • Lemon juice icon
    Lemon juice
    2 tablespoons (about 27 g)
  • Double cream icon
    Double cream
    75 g (about ¼ cup)
  • Spring onion icon
    Spring onion
    2 (about 30 g)

Tools

  • kCook icon kCook Multi
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Add olive oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 140°C, speed 3
  8. Turn direct prep attachment to position 1
  9. Slice shallot and celery stalk into the kCook bowl with direct prep attachment
  10. Turn direct prep attachment to position 2
  11. Add garlic clove and fresh thyme to the kCook bowl
  12. Add salt & pepper to the kCook bowl to taste
  13. Cook with filler cap fitted - 3 min, 98°C, speed 3
  14. Then add white wine, baby potato, fish stock and fresh parsley to the kCook bowl
  15. Cook with filler cap fitted - 20 min, 100°C, speed 2
  16. Then add frozen peas, lemon juice and smoked trout to the kCook bowl
  17. Cook with filler cap removed - 3 min, 98°C, speed 3
  18. Then add double cream to the kCook bowl
  19. Cook with filler cap removed - 30 sec, 98°C, speed 4
  20. Season to taste
  21. Serve
  22. Garnish with spring onion and dill
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