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Creamy Shrimp & Trout Chowder with Roasted Corn and Lemon Brown Butter
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Creamy Shrimp & Trout Chowder with Roasted Corn and Lemon Brown Butter

1 hServes 6Nutri-Score C€€€
from @wickdconfections6 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • Norwegian mountain trout fillet (skinless, kept in large portions)Fish450 g
  • shrimp (peeled and deveined)Fish450 g
  • garlic powder (divided between trout and shrimp)Spices750 mg
  • black pepper (divided between trout and shrimp)Spices500 mg
  • fresh thyme (leaves picked, divided)Produce1 g
  • smoked paprika (divided)Spices1 g
  • kosher salt (divided, plus more to taste)Spices500 mg
  • olive oil (divided)Pantry45 ml
  • corn kernels (fresh or frozen)Produce450 g
  • butter (divided, for chowder and brown butter)Dairy99 g
  • leeks (thinly sliced, rinsed)Produce250 g
  • garlic (cloves, minced)Produce4 pieces
  • Yukon Gold potatoes (diced into ½-inch cubes)Produce680 g
  • seafood stock (or vegetable stock)Pantry950 ml
  • bay leafSpices1 piece
  • vitamin D–fortified evaporated milkDairy354 ml
  • heavy creamDairy120 ml
  • lemon juice (freshly squeezed)Produce15 ml
  • chives (chopped)Produce4 g
  • lemon zest (optional)Produce2 g

per serving

Nutrition

361kcal

Carbs
29 g
Proteins
22 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stockpot
  • Blender
  • Saucepan

step by step

Method

  1. Roast the corn

    • Heat part of the olive oil in a skillet and add the corn kernels.
    • Roast until golden and caramelized, stirring occasionally.
    • Reserve some corn for garnish and some for blending.
    Step 1

  2. Soften the leeks and aromatics

    • Melt the butter in a stockpot and add the sliced leeks.
    • Sauté until softened and sweet.
    • Add the garlic, thyme and smoked paprika and cook briefly until fragrant.
    Step 2

  3. Simmer the potatoes

    • Add the diced potatoes, stock and bay leaf.
    • Simmer until the potatoes are tender.
    • Remove and discard the bay leaf.
    Step 3

  4. Blend for a velvety broth

    • Blend part of the potato-broth mixture with the reserved roasted corn until smooth.
    • Return the blended mixture to the pot.
    Step 4

  5. Add the dairy

    • Stir in the evaporated milk, cream and the remaining roasted corn.
    • Heat gently without boiling, then season with salt and pepper.
    Step 5

  6. Poach the trout

    • Season the trout with salt, garlic powder, pepper, thyme and olive oil.
    • Keep the fillets in large portions and gently poach them in the chowder.
    • Remove and gently flake the trout.
    Step 6

  7. Cook the shrimp

    • Season the shrimp with the remaining salt, garlic powder, pepper, paprika and olive oil.
    • Add the shrimp to the chowder and simmer until opaque and cooked through (63 °C).
    • Return the flaked trout to the pot.
    Step 7

  8. Make the lemon brown butter

    • Brown the butter in a saucepan until nutty and golden.
    • Remove from the heat and carefully stir in the lemon juice.
    Step 8

  9. Finish and serve

    • Ladle the chowder into bowls.
    • Drizzle with the lemon brown butter.
    • Top with the reserved roasted corn, chives and lemon zest.
    Step 9
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