Easy Trout Chowder

This easy trout chowder recipe is loaded with tender trout, creamy potatoes, and a rich, velvety broth — simple, comforting, ingredients at their best.

• 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

Heat 1 onion, trout, beer, and lemon in a heavy-bottomed pot 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; remove and discard skin. Discard onion, beer, and lemon.

Step 2

Cook salt pork in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Reserve drippings. Drain salt pork on paper towels.

Step 3

Melt butter in the same skillet. Add celery and remaining 1 onion; sauté until almost tender, about 5 minutes. Transfer to the pot. Stir in chicken stock, potatoes, salt, and black pepper; bring to a boil. Reduce heat to medium-low; simmer until potatoes are tender, about 20 minutes.

Step 4

Add trout, salt pork, and heavy cream to the pot; cook until chowder is heated through, about 5 minutes. Garnish servings with parsley and chives.