Probably uses chicken stock as the liquid base. The chickeny flavor can be masked by the smoked fish. Or, try fish stock? You can buy it, or make it.

I just searched for "smoked trout chowder" and got this recipe using chicken broth/stock:
http://www.foodandwine.com/recipes/smoked-trout-chowder

Take a look at this recipe, alter what you want.

Here is a link that might be useful: Smoked Haddock and Corn Chowder

I would use fish stock. I know this is a seafood stock but I'd still prefer it over chicken. Or, maybe a mixture of the two. Kitchen Basics is available nationwide, I think.

If you have a whole fresh fish for the bones, heads, tails, etc. you could also make your own fresh fish stock with a little white wine, onion, lemon.

/tricia

Here is a link that might be useful: Kitchen Basics Seafood Stock

Although I've never tried it, some stores carry "Better than Boullion" brand bases, and they have a fish base and a lobster base, in the soup isle.

I made a clam chowder recently using fresh clams. I never use clam juice when I make clam chowder. I find it "fishy".

I think you could use your smoked fish in place of the clams.

I don't really have a recipe. I just sauted some leeks,celery and garlic in butter. Added just a a little flour to make a roux. I used chicken broth and enriched with a little heavy cream. Seasoned with fresh thyme and black pepper and salt to taste. Simmered to meld the flavours and then added the clams. In your case you can add your smoked fish. Just takes a few minutes for the clams or fish to cook.

Thanks so much for the suggestions. Both recipes look good and I'll probably end up with a mixture of the two. The use of corn instead of potatoes was unexpected in one of them, though, of course, corn chowder is delicious also. I do wish the recipe for the trout chowder had given some idea of the weight of the trout rather than just calling for "2 fillets."

Laceyvail, I knew I was missing something when I was typing up what I did from memory. I also added potatoes. I love potatoes in clam chowder.

~Ann

Hmmmm. Sounds like Finnan Haddie to me. Elery and I made it from one of the King Arthur Baking Sheets that beachlily sent me, and we loved it. Now I have to make it again.

I think this was the right recipe, but it was really good...

Finnan Haddie Chowder
Serves six, generously

To poach haddock :

3 cups water
1 tsp peppercorns
1 bay leaf
1 sprig thyme
1 carrot, roughly chopped
1 leafy celery stalk, roughly chopped (leaves and all)
1 small onion, roughly chopped
(Optional - if using leeks, include the dark green leafy tops here, chopped up a bit)
2 pounds Finnan Haddie (smoked haddock)

Bring all ingredients except haddock to a boil in a large, flat saucepan that will also hold the fish in one layer if possible. Add haddock and lower heat to a gentle simmer. Simmer covered for 15 minutes, or until fish flakes easily with a fork (don't break it apart totally, though, because you're going to need to transfer it to your chowder).

Chowder :

2 tablespoons butter (or rendered salt pork - see above)
1 onion, finely chopped (or two leeks, white and tender green only, chopped)
1 stalk celery, chopped
3 large potatoes (a starchy, all purpose type if possible), peeled and cut into 1/2 inch cubes
1 1/2 cups milk
1 1/2 cups heavy cream
2 tsp chopped fresh thyme

In a Dutch oven or heavy stockpot, melt the butter (or render and remove salt pork.) Add onion (or leek) and celery, and saute until onion is soft but not brown. Set a strainer in the pot, and strain the haddock poaching liquid right in.. Add potatoes, bring to a boil, then turn down to a healthy simmer until potatoes are done, about 15 minutes. Now add the haddock back in - breaking it up as you do - and add the milk, cream, and thyme. Slowly bring to the barest simmer to heat through, about 10 - 15 minutes or so.

Annie