Down East 2013 ©
From Superb Maine Soups. To purchase, click here .
This is truly a special dish for the smoked seafood aficionado. Ducktrap River Fish Farm (see appendix) offers a superb assortment. Feel free to mix and match seafoods to suit your taste.
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
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 freshly ground black pepper, to taste
2 scallions, thinly sliced, for garnish (optional)
Break up the trout and salmon into bite-sized pieces. Place butter and onion in a large heavy-bottomed saucepan and 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 light and heavy cream. 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. Serve garnished with the scallion, if desired.