Easy Trout Chowder recipe

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Ingredients

1 skin-on trout, boned
2 onions, finely chopped, divided
1 (12 fluid ounce) bottle light-colored beer
1 lemon, sliced
¼ pound salt pork, cubed
2 tablespoons butter
3 stalks celery, diced
2 (14.5 ounce) cans chicken stock
2 potatoes, cubed
salt and ground black pepper to taste
2 cups heavy whipping cream
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives

Nutrition Info

753.2 calories
carbohydrate: 27.1 g
cholesterol: 224.6 mg
fat: 54.3 g
fiber: 4.1 g
protein: 36.8 g
saturatedFat: 27.5 g
servingSize: -
sodium: 840.6 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place trout, 1 onion, beer, and lemon in a heavy bottomed pot. Bring to a boil, reduce heat to medium and cook until trout easily flakes with a fork, about 15 minutes. Transfer trout to a flat work surface and remove skin. Discard beer, onion, and lemon.

  2. Place salt pork in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Reserve drippings and drain salt pork on paper towels.

  3. Melt butter in the skillet. Add remaining onion and celery, saute until almost tender, about 5 minutes. Transfer to the pot. Stir in chicken stock, potatoes, salt, and pepper. Bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.

  4. Place trout, salt pork, and heavy cream into the pot. Cook until chowder is heated through, about 5 minutes. Garnish with parsley and chives.

Recipe Yield

6 servings

Recipe Note

Easy and tasty.

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