For a deeper flavor, consider using smoked trout instead of fresh. Adjust the amount of heavy cream to achieve your desired level of richness. A splash of dry sherry added at the end can enhance the chowder's complexity. Ensure the trout is fully boned for a more enjoyable eating experience.
Easy Trout Chowder
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PREP TIME35 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 35 mins
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SERVING6 People
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VIEWS6
Savor the delicate flavors of freshwater trout in this comforting chowder. Creamy potatoes, aromatic herbs, and a hint of richness combine to create a symphony of taste in every spoonful.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol225 mg
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Fiber4 g
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Protein37 g
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Saturated Fat28 g
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Sodium841 mg
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Sugar5 g
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Fat54 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a heavy-bottomed pot, combine 1 chopped onion, the trout, beer, and lemon slices. Bring to a boil, then reduce heat to medium and simmer until the trout flakes easily with a fork (approximately 15 minutes).
02
StepCarefully transfer the trout to a flat surface. Remove and discard the skin. Discard the onion, beer, and lemon.
03
StepIn a large skillet over medium-high heat, cook the cubed salt pork until evenly browned and crispy, turning occasionally (approximately 5 minutes). Reserve the flavorful drippings and drain the salt pork on paper towels.
04
StepMelt butter in the same skillet used for the salt pork. Add the diced celery and the remaining chopped onion. Sauté until the vegetables are almost tender (approximately 5 minutes). Transfer this mixture to the pot with the trout.
05
StepStir in the chicken stock, cubed potatoes, salt, and black pepper. Bring the mixture to a boil, then reduce heat to medium-low and simmer until the potatoes are tender (approximately 20 minutes).
06
StepAdd the cooked trout, crispy salt pork, and heavy cream to the pot. Gently heat the chowder through, ensuring it doesn't boil (approximately 5 minutes).
07
StepGarnish each serving with freshly chopped parsley and chives.
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