Serious Eats: Recipes
Cook the Book: Smoked Trout Chowder
Though the authors of Almost Meatless call this soup a chowder, it's got more in common with the Scottish classic, cullen skink, also made with milk, potatoes, and smoked fish.
The bold flavor of smoked trout means you can use relatively little and still produce a savory, delicious soup. Because the recipe uses whole milk instead of cream, the dish is full-bodied but not excessively rich.
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