When fall season rolls around it seems to be the perfect time to roll out all the soups. Trout chowder can be a nice alternative to corn chowder that seems to be everywhere nowadays. While I typically eat vegan, I will indulge in fish now and again. This recipe is 100% vegan, minus the trout obviously.
I actually live by a trout farm that grows and fishes the trout so it’s fresh and an economically better alternative than buying fish from the grocery store. I get the smoked trout vs. the normal trout because the smoky flavor mixes great with the other ingredients in the soup.
Trout is abundant in cold water regions and provides a mercury safe fish option, while also being a nutrient-dense food. A 3 oz serving can provide 20 grams of protein, vitamin B and is overall a low-fat food.
This recipe doesn’t call for too many ingredients and it tastes even better the next day after the smokey flavors mix overnight.
You probably clicked on this because you are a fan of trout however you can substitute the trout for any type of fish you like, you can additionally leave it out and just put it in your bowl if you live with other vegans. Bacon would also be a good additive to this dish.
For the broth, you can use chicken or veggie broth depending on your dietary needs. Additionally, you can substitute the dairy-free cream for dairy if you aren’t vegan.
- Smoked Trout (2 filets)
- 48 ounces chicken broth
- 1 yellow onion
- 2 cut-up stalks of celery
- 1 8oz can green chilies (optional)
- 3 small baby red potatoes
- 1 cut and seeded jalapeno pepper
- 1/2 Tofutti heavy whipped cream (vegan)
- 2 cans of corn
- 1/2 fresh squeezed lemon juice
- 3 tablespoons fresh dill (important to the flavor of the soup, add more if wanted)
- 1 teaspoon garlic salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon cayenne
- 2 bay leaves
- Avocado oil (for sauteeing veggies)
I actually didn’t need to use salt with this recipe because the trout itself is so salty.
Kitchen Supplies[content-egg-block template=custom/new_list_test]
Directions for this are super easy and you can do everything in one large pot.
- Cut onion, celery, jalapeno, lemon, and potatoes.
- Pour down the avocado oil and heat in the big soup pot.
- After a few minutes add the onion and celery, sauteeing them for about 4 -5 minutes or until translucent.
- Add jalapeno and sautee for 1-2 more minutes.
- Add chicken broth, corn, and seasoning bring to a boil.
- Once boiling, add in the potatoes and simmer for about 5 – 10 minutes until the potatoes become soft.
- Next, add Tofutti + dill and simmer for another 5 minutes until the Tofutti completly blends in.
- Add in cut chunks of the trout and simmer for 5 minutes.
- Serve immediately, and enjoy!
Recipe Tips & Tricks
- For any leftover soup I just put a lid on the pot and place the entire pot in the fridge. This saves Tupperware clean up and makes everything super easy.
- You can substitute any of the creams with real cream. I don’t suggest using almond milk as a cream alternative because it will give it a nutty taste and won’t be as thick. Tofutti really is the best because it gives the soup a creamy taste and consistency. I prefer the Tofutti whipped cream cheese but the normal version would work as well.
- If you aren’t using smoked trout you can go ahead and add in some salt.
- You can add more or less seasoning depending on your personal taste.
- Dill really makes the soup so don’t skip on it!
- Go easy on the potatoes. Often times people use too many and it ends up soaking up all the broth.
- You can serve with a lemon wedge for those who really love the lemon flavor.
- Rinse the jalapeno unless you want the soup to be really spicey. You can also choose to take out all of the seeds or leave some in.
- Avocado oil is one of the best oils you can use becuase it doesn’t cause cancer carcinogens like other oils on the market have bee recently linked to.
For those who haven’t used Tofutti before this is what it looks like!