Rainbow Trout Chowder

Ingredients

• 3 Tablespoons butter
• 1/3 cup red or yellow onion (finely diced)
• 1 Tablespoon flour
• 2 cups chicken broth
• 1 1/2 cups potatoes (1/2-inch dice, baking potatoes recommended)
• 1 1/2 cups corn kernels (fresh or frozen)
• 1 rainbow trout fillet (skin removed and cut in to 1 inch pieces (or salmon))
• Salt and pepper (to taste)
• Fresh basil (chopped)
• Fresh corn kernel strips (optional)

Instructions

1. 1

   In a Dutch oven or large pot (or deep skillet), melt butter over medium heat. Add onions and cook, stirring, until softened. Add flour and cook, stirring, for about 1 minute. Add chicken broth and potatoes. Increase heat to medium high and bring mixture to a boil. Reduce heat to medium low and simmer, uncovered, stirring once or twice, for about 5 minutes. Add corn kernels and simmer, until potatoes are just tender.

2. 2

   When potatoes are tender, place trout pieces on top of chowder. Cover and cook until fish is just cooked, about 3-5 minutes, depending on thickness.

3. 3

   Taste and season with salt and pepper, to taste. Spoon in to bowls. Garnish with chopped fresh basil and additional fresh corn kernels.