Ducktrap River Smoked Seafood Chowder
A creamy treat from Superb Maine Soups.
Cynthia Finnemore Simonds
Ducktrap River Smoked Seafood Chowder
Serves 8
1 6-oz piece smoked trout, skin removed
4 oz smoked salmon, skin removed
3 T unsalted butter
1 c chopped red onion
3 c fish stock
6 medium Maine russet potatoes, cut in bite-sized chunks
1 c corn
4 oz smoked shrimp
4 oz smoked scallops
4 oz smoked mussels
4 oz smoked clams
1/2 t paprika
3 c light cream
2 c heavy cream
salt and black pepper
Break up the trout and salmon into bite-sized pieces. Place butter in a large heavy-bottomed saucepan. Add the onion. Cook on low until the onion is soft. Add the stock and potatoes and simmer 20 minutes, or until the potatoes are fork-tender. Add the corn, all of the seafood, paprika, and the creams. Heat on low for 15 minutes. Season with salt and pepper. When you dish up the chowder, make sure each guest receives a little of each type of seafood.
Excerpted from Superb Maine Soups, published by Down East; order Superb Maine Soups here.
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