Easy Trout Chowder
Ingredients
- 1 skin-on trout, boned ⓘ
- 2 onions, finely chopped, divided ⓘ
- 1 (12 fluid ounce) bottle light-colored beer
- 1 lemon, sliced ⓘ
- 1/4 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 ⓘ
Instructions
- 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.
- 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.
- 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.
- Place trout, salt pork, and heavy cream into the pot. Cook until chowder is heated through, about 5 minutes. Garnish with parsley and chives.
Nutrition & Diet Analysis (per serving)
923
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).