Easy Trout Chowder

Trout is boiled in a beer bath then stewed with potatoes and flavorful salt pork in this easy, chunky chowder, a satisfying dinner dish.

• Preparation Time: 35 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 35 mins
• Calories: 753 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.