Trout Chowder

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The Perennial Plate


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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

1 lb 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

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