Equipment
Ingredients
Chowder Base
- 45 g unsalted butter
- 300 g leeks, white and light green parts only, sliced and washed thoroughly
- 10 g garlic, minced
- 500 g yukon gold potatoes, peeled and cut into 1.5 centimeter cubes
- 60 ml dry white wine
- 900 ml fish stock
- 250 g hot-smoked trout, skin and bones removed, flaked into bite-sized pieces
- 150 ml heavy cream, room temperature
- kosher salt
- black pepper
- 10 g fresh dill, chopped, for garnish
Horseradish Whipped Cream
- 120 ml heavy cream, well chilled
- 30 g prepared horseradish, drained slightly if overly wet
- 1 g kosher salt
Nutrition (per serving)
Method
Prepare the vegetables by slicing the leeks, mincing the garlic, and dicing the potatoes. Flake the smoked trout, taking care to discard any pin bones or skin.
Melt the unsalted butter in a Dutch oven over medium heat. Add the sliced leeks and a pinch of kosher salt. Cook, stirring occasionally, until the leeks are completely softened and translucent, about 8 minutes. Do not allow them to brown.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Pour in the dry white wine to deglaze the pot, scraping up any fond from the bottom with a wooden spoon. Allow the wine to simmer until it has almost entirely evaporated.
Add the diced potatoes and fish stock to the pot. Bring the liquid to a gentle boil at 100 degrees Celsius (212 degrees Fahrenheit). Once boiling, immediately reduce the heat to medium-low, cover partially, and simmer until the potatoes are completely tender.
To naturally thicken the chowder without flour, use a potato masher or a slotted spoon to crush approximately one-quarter of the cooked potatoes directly in the pot, stirring the released starches into the broth.
Reduce the heat to low. Gently stir in the heavy cream and flaked smoked trout. Simmer just until the fish is warmed through. Do not let the soup boil after the cream is added to prevent breaking. Taste and adjust seasoning with salt and black pepper.
In a clean mixing bowl, vigorously whisk the chilled heavy cream, prepared horseradish, and salt until soft peaks form. Watch closely to ensure you do not over-whip the mixture into butter.
Ladle the hot chowder into warm bowls. Top each serving with a generous spoonful of the horseradish whipped cream and a sprinkle of fresh dill. Serve immediately.
Chef's Notes
- For the best flavor and texture, seek out hot-smoked trout rather than cold-smoked. Hot-smoked trout has a flaky, cooked consistency that holds up perfectly in chowders, whereas cold-smoked trout has a lox-like texture that becomes tough when exposed to heat.
- Thoroughly washing leeks is critical as dirt easily gets trapped between their tightly packed layers. Slice them first, then submerge in a bowl of cold water, swishing gently to allow the grit to fall to the bottom before lifting them out.
- To enhance the smoky profile, you can simmer the discarded trout skin in the stock for 20 minutes before adding the liquid to the chowder, straining it out beforehand.
- Whipping the cream with horseradish not only creates an elegant presentation, but the trapped air causes the cream to slowly melt over the surface of the soup, gradually transforming the broth's richness and cutting through the fat as you eat.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors will deepen overnight, making it excellent for leftovers.
Reheating: Reheat very gently over low heat on the stovetop, stirring constantly. Do not allow it to boil or the cream may curdle.
