Smoked Trout And Corn Chowder - cooking recipe

Ingredients

3 tbsp butter
1 None leek, trimmed, washed, thinly sliced
2 stalks celery, chopped, leaves reserved
2 tbsp all-purpose flour
2 cups milk
2 None chicken bouillon cubes, crushed
4 None potatoes, chopped
1 (13.5 oz) can corn kernels, drained
7 oz smoked trout, de-boned, flaked

Preparation

In a large saucepan, heat butter over medium heat. Saute leek and celery for 3-4 mins, until tender. Add flour and cook, stirring, for 1 min. Gradually whisk in 2 cups water, milk and bouillon cubes. Add potatoes. Simmer for 10 mins, stirring occasionally, until potatoes are tender. Season. Add corn. Cook for 1-2 mins, until heated through.
Fold in trout just before serving. Garnish with celery leaves.