Trout and Clam Chowder Soup – A delicious take on a classic dish

A big “thank you” goes out to Mandy for sharing this recipe with us. She recommends giving this a go when you have leftover trout from a fish fry!

• 900ml chicken broth
• 1 bottle of clam juice
• 1 & 1/2 cups of water
• 1 can of baby clams
• 1-2 cooked, and deboned trout
• 3 medium potatoes cut into small cubes or thinly sliced.
• 1 cup frozen corn kernels
• 3/4 cup chopped green onions or leeks
• 1 tsp poultry seasoning
• 2 tsp chicken oxo
• 1/2 tsp paprika
• 2 tsp black pepper
• 1-2 tsp of parsley
• 4 strips of bacon, cubed and fried crispy.
• 2 cups cream or milk

Pour broth, clam juice, and water into a large pot.  

Add the clams, trout, potatoes, and corn.  

Bring to a boil; then add the bacon, leeks or onions and spices.  

Add the creamo, or milk, depending on your preference.  

Bring to a boil again, and let simmer for 30-45 minutes, until the potato slices are soft.