Directions:
- Melt the butter in a large heavy saucepan. Add the onion and celery and stir over moderately high heat for about 5 minutes. Add the potatoes and thyme and cook until just heated through, about 1 minute. Add the clam juice and 1 1/2 cups of hot water and bring to a boil. Reduce the heat to moderately low, cover and cook until the potatoes are just tender, about 7 minutes. Add the trout, corn and cream. Cover and cook over low heat until the vegetables are tender, about 5 minutes. Add the parsley, season with salt and pepper and serve.
- Wine Recommendation: 1996 Trefethen Dry Riesling from California or 1995 Delas Frères Viognier from France
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 370.08 Kcal (1549 kJ) | ||
| Calories from fat | 190.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.2g | 33% | |
|---|---|---|---|
| Cholesterol | 89.24mg | 30% | |
| Sodium | 94.23mg | 4% | |
| Potassium | 670.69mg | 14% | |
| Total Carbs | 29.86g | 10% | |
| Sugars | 8.32g | 33% | |
| Dietary Fiber | 5.08g | 20% | |
| Protein | 15.59g | 31% | |
| Vitamin C | 18.1mg | 30% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 2.2mg | 12% | |
| Calcium | 95.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 129.61 Kcal (543 kJ) | ||
| Calories from fat | 66.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.42g | 33% | |
|---|---|---|---|
| Cholesterol | 31.26mg | 30% | |
| Sodium | 33mg | 4% | |
| Potassium | 234.89mg | 14% | |
| Total Carbs | 10.46g | 10% | |
| Sugars | 2.91g | 33% | |
| Dietary Fiber | 1.78g | 20% | |
| Protein | 5.46g | 31% | |
| Vitamin C | 6.3mg | 30% | |
| Vitamin A | 0.3mg | 31% | |
| Iron | 0.8mg | 12% | |
| Calcium | 33.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
