Corn, Potato, and Leek Chowder with Smoked Trout
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
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!