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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
- 1Â 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
- Â Â Minced fresh parsley (optional)
Direcciones
- 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.
- 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.
- Stir in cream, pesto, roasted garlic paste and smoked trout. Continue to simmer about 5 more min to blend flavors.
- Ladle chowder into 4 bowls. Sprinkle with minced parsley and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1941g | |
| Calories 1527 | |
| Calories from Fat 720 | 47% |
| Total Fat 81.41g | 102% |
| Saturated Fat 22.47g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 241mg | 80% |
| Sodium 1957mg | 82% |
| Potassium 2845mg | 81% |
| Total Carbs 139.47g | 37% |
| Dietary Fiber 10.2g | 34% |
| Sugars 24.01g | 16% |
| Protein 65.8g | 105% |
