eCook Meal
Trout Ribbon Chowder
with bell peppers, corn & dill
Two culinary worlds collide and bring us an explosion of flavour in this soup-meets-stew chowder dish. So, Chef, get ready to chow down on this trout chowder, dotted with corn, onion, bell pepper & butternut. All these ingredients are embraced by a thick, creamy liquid made from crème fraîche, white wine, & stock.
Serving guide
Choose your portion size.
BEGIN WITH THE BASE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion, the corn, and the pepper pieces until caramelised, 8-10 minutes (shifting occasionally). In the final minute, add the grated Garlic, the stock, and the wine, and fry until fragrant, 1-2 minutes. Season.
ADD THE REST
Add the Butternut pieces and 400ml of water, and simmer until the butternut has softened, 20-25 minutes. Remove from the heat and add the trout, the crème fraîche, ½ the chopped dill, and seasoning.
BOWLED OVER
Bowl up the trout chowder, garnish with the remaining Dill, and enjoy!
BEGIN WITH THE BASE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion, the corn, and the pepper pieces until caramelised, 8-10 minutes (shifting occasionally). In the final minute, add the grated Garlic, the stock, and the wine, and fry until fragrant, 1-2 minutes. Season.
ADD THE REST
Add the Butternut pieces and 800ml of water, and simmer until the butternut has softened, 20-25 minutes. Remove from the heat and add the trout, the crème fraîche, ½ the chopped dill, and seasoning.
BOWLED OVER
Bowl up the trout chowder, garnish with the remaining Dill, and enjoy!
BEGIN WITH THE BASE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion, the corn, and the pepper pieces until caramelised, 10-12 minutes (shifting occasionally). In the final minute, add the grated Garlic, the stock, and the wine, and fry until fragrant, 1-2 minutes. Season.
ADD THE REST
Add the Butternut pieces and 1.2L of water, and simmer until the butternut has softened, 25-30 minutes. Remove from the heat and add the trout, the crème fraîche, ½ the chopped dill, and seasoning.
BOWLED OVER
Bowl up the trout chowder, garnish with the remaining Dill, and enjoy!
BEGIN WITH THE BASE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion, the corn, and the pepper pieces until caramelised, 12-15 minutes (shifting occasionally). In the final minute, add the grated Garlic, the stock, and the wine, and fry until fragrant, 1-2 minutes. Season.
ADD THE REST
Add the Butternut pieces and 1.6L of water, and simmer until the butternut has softened, 25-30 minutes. Remove from the heat and add the trout, the crème fraîche, ½ the chopped dill, and seasoning.
BOWLED OVER
Bowl up the trout chowder, garnish with the remaining Dill, and enjoy!
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Trout Ribbon Chowder?
The preparation time for Trout Ribbon Chowder with bell peppers, corn & dill is between 15 and 35 minutes.
What is the total time required to make Trout Ribbon Chowder with bell peppers, corn & dill?
The total time required to make Trout Ribbon Chowder with bell peppers, corn & dill is between 40 and 55 minutes.
How many servings does Trout Ribbon Chowder provide?
4 servings
What are the main ingredients in Trout Ribbon Chowder?
Bell Pepper, Butternut, Corn, Creme Fraiche, Dill, Fish, Garlic, Onion, Smoked Trout Ribbons, Vegetable Stock, White Wine
What is the nutritional information of Trout Ribbon Chowder?
Calories: 514, Carbs: 59 grams, Fat: grams, Protein: 18.7 grams, Sugar: 14.9 grams, Salt: 1210 grams
How do I prepare Trout Ribbon Chowder?
ADD THE REST: Add the butternut pieces and 800ml of water, and simmer until the butternut has softened, 20-25 minutes. Remove from the heat and add the trout, the crème fraîche, ½ the chopped dill, and seasoning. BOWLED OVER: Bowl up the trout chowder, garnish with the remaining dill, and enjoy! BEGIN WITH THE BASE: Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the diced onion, the corn, and the pepper pieces until caramelised, 8-10 minutes (shifting occasionally). In the final minute, add the grated garlic, the stock, and the wine, and fry until fragrant, 1-2 minutes. Season.
What should be prepared from my kitchen to make Trout Ribbon Chowder?
Bell Pepper, Butternut, Corn, Creme Fraiche, Dill, Fish, Garlic, Onion, Smoked Trout Ribbons, Vegetable Stock, White Wine
How many calories does Trout Ribbon Chowder have?
514 calories
How much fat content does Trout Ribbon Chowder have?
grams