Rainbow Trout Chowder

• 4 Riverence Rainbow Trout fillets
• 2 tablespoons olive oil
• Salt and pepper
• ¼ lb. hickory smoked bacon
• 2 ribs celery, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups redskin potatoes, quartered
• ¼ cup dry white wine
• 3 cups low sodium chicken broth
• 1 ¼ teaspoon salt
• 1 teaspoon coarse ground black pepper
• 2 teaspoons fresh thyme
• 1 bay leaf
• 1 cup heavy cream
• 1 cup corn, cooked and charred
• 2 green onions, finely chopped

1. In a medium skillet, over medium-high heat, heat olive oil and add the trout fillets, skin side down.
2. Season with salt and pepper. Cook 2-3 minutes then turn and continue to cook for 1-2 minutes. Remove from heat.
3. In a large pot, over medium-high heat, cook the bacon. When bacon is done, remove from the pot and drain the fat, leaving 1 tablespoon. Coarsely chop bacon and reserve for garnish.
4. Add the celery, onion and garlic to the pot. Cook over medium heat, stirring until the vegetables start to soften, about 5 minutes.
5. Add the potatoes, wine, broth, thyme, bay leaf and salt to the pot. Bring to a boil. Reduce the heat to medium-low. Cook partially covered until the potatoes are tender.
6. Add the cream to the soup. Continue to cook until the soup starts to thicken, 2-3 minutes.
7. Remove skin from the trout fillets. Discard skin and break trout into pieces. Add to the soup.
8. Add the roasted corn, reserving some for garnish.
   • Note: Use 2 ears of grilled, charred and removed from the cob. Otherwise, use 1 cup of canned corn, drained and roasted in a dry skillet until it begins to char and blister.
9. Turn heat to simmer until ready to serve.
10. Garnish each portion with roasted corn, green onion and bacon.

Takes 45 minutes, Serves 4-6.