Trout and Corn Chowder
4 servings
40 minutes
Trout and corn chowder is a refined dish that combines the tenderness of fish with the rich sweetness of corn. It is a classic example of Chinese cuisine where lightness and nutritional value harmoniously blend. Historically, such soups emerged in regions rich in freshwater fish, prepared as hearty, warming dishes. The broth infused with vegetable aromas adds depth to the flavor, while cream and milk make it especially soft and velvety. Dill adds fresh, herbal notes that highlight the exquisite taste of trout. This chowder can be served as a standalone dish perfect for cool evenings or as a light dinner paired with crusty bread or greens.
1
Mix 15 grams of butter with flour into a paste.
- Butter: 40 g
- Wheat flour: 1 tablespoon
2
Finely chop a large onion. Melt the remaining butter in a pot and sauté the onion over low heat for 5-6 minutes.
- Onion: 1 head
- Butter: 40 g
3
In another pot, heat the vegetable broth, add the fish, bring to a boil over low heat and cook for 4-5 minutes until tender. Remove the fish, cool it down, flake it with a fork into pieces and remove the bones.
- Vegetable broth: 500 ml
- Trout: 1 piece
4
Cut the large potato into small cubes. Slice the beans into thin rings (0.5 cm). Strain the broth into a pot with onions, add the potato and beans. Bring to a boil and cook covered until the vegetables are soft, about 10-12 minutes.
- Potato: 1 piece
- Green beans: 80 g
5
Drain the corn beforehand and add it to the broth. In small portions, stirring, add the paste made of flour and butter to the soup, cooking for 1-2 minutes until thickened. Add pieces of fish to the pot.
- Canned sweetcorn: 200 g
- Butter: 40 g
- Wheat flour: 1 tablespoon
- Trout: 1 piece
6
Add salt and pepper to taste. Mix milk, cream, and finely chopped dill, add to the soup and heat.
- Milk: 150 ml
- Heavy cream 35% fat: 3 tablespoons
- Dill: 50 g
