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.
Trout Ribbon Chowder
Trout Ribbon Chowder
with bell peppers, corn & dill
Hands on Time: 15 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Butternut
- Corn
- Creme Fraiche
- Fish
- Fresh Dill
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Smoked Trout Ribbons
- Vegetable Stock
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
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!
Onion - 1
Corn - 50g
Bell Pepper - 1
Garlic Clove - 1
Vegetable Stock - 5ml
White Wine - 50ml
Butternut - 250g
Smoked Trout Ribbons - 1 unit
Crème Fraîche - 30ml
Fresh Dill - 3g
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!
Onion - 1
Corn - 100g
Bell Pepper - 1
Garlic Clove - 1
Vegetable Stock - 10ml
White Wine - 100ml
Butternut - 500g
Smoked Trout Ribbons - 2 units
Crème Fraîche - 60ml
Fresh Dill - 5g
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!
Onions - 2
Corn - 150g
Bell Peppers - 2
Garlic Cloves - 2
Vegetable Stock - 15ml
White Wine - 150ml
Butternut - 750g
Smoked Trout Ribbons - 3 units
Crème Fraîche - 90ml
Fresh Dill - 8g
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!
Onions - 2
Corn - 200g
Bell Peppers - 2
Garlic Cloves - 2
Vegetable Stock - 20ml
White Wine - 200ml
Butternut - 1kg
Smoked Trout Ribbons - 4 units
Crème Fraîche - 125ml
Fresh Dill - 10g
Woolies Products in this dish
