trout chowder

serves 4

meat:

• 2 fillets fish (trout, salmon, halibut)
• 4 pieces of bacon

veggies:

• 2 large baking potatoes (russet)
• 4 green onions
• 1/2 white onion
• 6 cloves garlic
• 4 ribs celerey

liquids:

• 2 cups of chicken stock
• 1 cup half and half
• 1/4 cup white wine (dry)

spices and aromatics:

• onion powder
• garlic powder
• bay leaf
• thyme

Meat prep:

• pan fry bacon until done, put aside, cut into pieces
• while frying, peel then chop potatoes into 1/2 to 1 inch cubes
• pan fry fillets, skin side down first, about 4m each side, then set aside
• while frying, mince garlic, cut celerey ribs into soup bite sizes, chop onions

In a large dutch oven or pot:

• add garlic, celery, white ends of the green onions, onion
• cook about 5 minutes or so, add a smidgen of onion powder, garlic powder, and salt
• add broth, wine, thyme, bay leaf, potatoes, some extra salt
• bring to a boil, simmer for 10-15m until potatoes are soft
• add 1 cup half and half, simmer for a few minutes
• add chunks of fish, remove the skin
• add bacon, green parts of green onions as garnish, fresh pepper

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