Blue Mesa Chowder

Yield

4 quarts

Time

3 hours

Equipment

• Smoker
• Dutch Oven

Ingredients

• Fish Stock
• White Wine
• Roux
• 2 tablespoons unsalted butter
• 1 tablespoons flour
• Smoked Trout (deboned, see Roast Trout buddies recipe)
• Red potato
• Heavy Cream
• Corn
• Yellow Onion
• Celery
• Smoked Paprika
• Saffron
• Bay leaf
• Spring Thyme
• Garnish
• Chives
• Fresh Dill

Instructions

• Smoke / Roast trout and pick meat from skin and bone (Check out Roast Trout Recipe)
• Add Butter to Dutch Oven
• Sauté small dice Celery and Onion until translucent
• Add Corn to sauté and bring up to temperature
• Deglaze with white wine, reduce to Al sec, add Fish Stock
• Add medium dice potatoes with skin and bring up to a simmer
• Add Bay leaves and thyme, cook until the potatoes are just tender
• Add Heavy Cream, Saffron and Smoked Paprika, reduce for 10 minutes
• Remove Bay leaf, Fold in Trout.
• Garnish with small diced chives and dill

Why It Works

Lets talk smoking trout in Colorado. First off, what wood should be used? Traditional smoking woods like oak and hickory aren't local to Colorado, but we do have plenty of peach trees. Also Colorado has it's own Rocky Mountain Maple varietal, which is harder to find. Try Aspen, I hear it's like alder! Also there are many different types of trout depending on the season, but fatter fish would be best. This could be a winter or a summer dish, as trout are caught in both seasons. For Winter trout, which is mostly ice fishing, it may be better to use a bit heavier ingedients, and whatever would you can find.

Pairings

Focaccia, crusty wheat bread.

References

• https://www.foodandwine.com/recipes/smoked-trout-chowder