Trout Corn Chowder Meal-Prep Bowls
A cozy make-ahead soup with tender trout fillet, potatoes, corn, carrots, and a light milk-based broth. It is simple, filling, and reheats gently for an easy lunch that is different from baked trout plates, salads, pasta, or grain bowls.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 1 serving
Ingredients
- 1 g Black Pepper
- 8 g Canola Oil
- 60 g Carrot
- 40 g Celery
- 250 g Chicken broth
- 80 g Corn kernel
- 8 g Flour
- 5 g Fresh parsley
- 5 g Garlic
- 10 g Lemon juice
- 150 g Milk 2%
- 180 g Potato
- 1 g Salt
- 150 g Trout Fillet
- 50 g Yellow Onion
Instructions
- Dice the potato, carrot, celery, onion, and garlic into small pieces. Pat the trout fillet dry and season it with the salt and black pepper.
- Heat the canola oil in a small pot over medium heat. Add the onion, carrot, celery, and garlic, then cook until slightly softened.
- Stir in the flour and cook briefly, stirring often, until the vegetables are lightly coated.
- Add the chicken broth, potato, and frozen corn. Bring to a gentle simmer and cook until the potato is almost tender.
- Place the trout fillet on top of the simmering soup. Cover and cook gently until the trout flakes easily.
- Remove the trout, flake it into bite-size pieces, and return it to the pot. Stir in the milk and heat gently without boiling.
- Finish with lemon juice and fresh parsley. Let the chowder cool slightly before packing it into a meal-prep container.