Trout Chowder Recipe | The Perennial Plate

Ingredients

• 2 Tablespoons unsalted butter
• 1/4 cup diced guanciale (or pancetta)
• 1 onion, small dice
• 1 small rainbow trout
• 1 smoked trout, cut into bite size pieces
• 1lb sunchokes, peeled and diced
• 2 cups stock (vegetable, chicken, turkey or fish)
• 1/4 cup wild rice (hand harvested)
• 1/2 cup heavy cream
• 1 tablespoon minced marjoram
• 1 tablespoon minced thyme