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Receta Smoked Trout Chowder With Roasted Garlic And Pesto
by Global Cookbook

Smoked Trout Chowder With Roasted Garlic And Pesto
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Ingredientes

  • 1 head garlic
  • 3 Tbsp. extra virgin olive oil (divided)
  • 12 x 1- to 1 1/2 inch red potatoes, cut into1/2 inch pcs
  • 1 1/2 c. corn kernels, thawed if frzn
  • 2 x green onions, minced
  • 2 c. bottled clam juice
  • 3 c. water
  • 1/2 c. whipping cream
  • 2 Tbsp. purchased or possibly homemade basil pesto
  • 1 c. flaked smoked trout, or possibly the meat from 2 smoked trout
  •     Minced fresh parsley (optional)

Direcciones

  1. Preheat oven to 375 degrees. Separate cloves of garlic. Don't peel. Toss with 1 Tbsp. oil and spread on baking sheet. Bake till golden brown and soft, about 15 to 20 min. Cold. Squeeze cloves from peelings and puree in food processor to make paste.
  2. In heavy large pot, heat remaining 2 Tbsp. extra virgin olive oil over medium-high heat. Add in potatoes and cook 5 min till beginning to brown. Add in corn and green onions and continue to cook, stirring often, for about 3 more min. Add in clam juice and water. Bring to simmer. Cover and simmer till potatoes are fork-tender, about 20 min.
  3. Stir in cream, pesto, roasted garlic paste and smoked trout. Continue to simmer about 5 more min to blend flavors.
  4. Ladle chowder into 4 bowls. Sprinkle with minced parsley and serve.