Corn, Potato, and Leek Chowder with Smoked Trout

Ingredients

  • 1 stick butter

  • 8 cups leeks, sliced and soaked in water until clean

  • 2 tablespoons garlic,chopped

  • 3/4 cup celery, chopped

  • 3/4 cup orange or yellow pepper,chopped

  • 2 teaspoons thyme

  • 4 teaspoons kosher salt

  • 2 teaspoons smoked paprika

  • 2 teaspoons black pepper

  • 1 teaspoon cayenne pepper

  • 10 cups yukon gold potatoes,diced

  • 10 cups vegetable broth

  • 6 cups corn

  • 2.5 pounds smoked trout fillets, flaked

Directions

  • Melt butter in pan, saute leeks about 15 minutes. Add garlic, celery,  and pepper, saute 10 minutes. Add potatoes, thyme, veggie broth, salt, and pepper.

  • Bring to boil. lower heat and simmer about 20 minutes until potatoes are tender. Puree soup with immersion blender. Add cayenne, smoked paprika, corn, and trout.

  • Simmer for 10 minutes until flavors combine.

  • Serves 8 to 10 people. Enjoy!