Corn, Tarragon and Smoked Trout Chowder


Comforting, filling and warming, this chowder is the perfect antidote to the beginning of the cooler weather that begins around April here in Australia. Unlike traditional chowder, my recipe uses almond milk instead of dairy, offering a lighter and nuttier flavour. Be sure to use good quality, unsweetened almond milk for this recipe. 



serves 4 


1 tablespoon of olive oil or ghee

1 large leek, or two small ones

2 cloves of garlic, finely chopped

1 tablespoon fresh tarragon, finely chopped

2 medium floury potatoes

1 scant tablespoon of plain flour

2 ears of corn

300ml almond milk

300ml chicken stock or vegetable stock

1 teaspoon sea salt flakes

freshly cracked black pepper

200g smoked trout (leave this out if you are vegetarian)

1 tablespoon of chopped parsley and chives

zest of one lemon, juice of half

4 eggs



  1. Bring a small saucepan of water to the boil and cook eggs for 6 minutes so that the yolks are still runny. Take them from the heat and run under colder water to cool. Set aside while you make the soup.
  2. In a heavy based saucepan drizzle in the oil or the ghee. Once hot add the leeks and sauté for about 10 minutes, until they are caramelised, soft and sweet (don’t rush this, the leeks will add so much flavour to the chowder). Add in the garlic and continue to cook for 2 minutes until fragrant. 
  3. Peel and chop the potatoes into small cubes and cut the corn from the cobs (I do this over a large mixing bowl so all of the kernels fall into the bowl). Add the potatoes, corn and tarragon to the pot and cover with stock and almond milk. Take a little extra stock and mix in a jug with the flour to form a smooth paste, add into the soup and simmer for 15-20 minutes until the potatoes and tender and starting to fall apart.
  4. If you are using the trout, flake into the chowder and stir through, along with the fresh herbs, lemon juice, zest and seasoning. 
  5. Peel the boiled eggs under cold running water and then slice in half.
  6. Spoon chowder into four bowls, top with halved egg and serve with more herbs scattered over the top.
Sian Redgrave