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Easy Trout Chowder
Easy Trout Chowder
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Prep Time:
35 minutes
Cook Time:
60 minutes
Total Time:
95 minutes
Beer-boiled trout stewed with potatoes and salt pork, a hearty chowder perfect for dinner.
Ingredients:
  • 1 skin-on trout, boned
  • 2 onions, finely chopped, divided
  • 1 (12 fluid ounce) bottle light-colored beer
  • 1 lemon, sliced
  • 0.25 pound salt pork, cubed
  • 3 stalks celery, diced
  • 2 (14.5 ounce) cans chicken stock
  • 2 potatoes, cubed
  • 2 cups heavy whipping cream
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
Instructions:
  • In a heavy bottomed pot, combine trout, 1 onion, beer, and lemon. Bring to a boil, then simmer over medium heat until trout flakes easily with a fork, approximately 15 minutes. Remove trout to a flat work surface, peel off skin, and discard beer, onion, and lemon.
  • In a large skillet over medium-high heat, brown the salt pork, turning occasionally, for about 5 minutes until evenly golden. Set aside the drippings and drain the salt pork on paper towels.
  • In a skillet, melt butter until sizzling. Cook the rest of the onion and celery until just tender, for about 5 minutes. Transfer to a pot and add chicken stock, potatoes, salt, and pepper. Bring to a boil, then simmer over medium-low heat until potatoes are tender, approximately 20 minutes.
  • Add in the trout, salt pork, and heavy cream to the pot. Simmer until chowder is warmed through, approximately 5 minutes. Top with fresh parsley and chives for a vibrant finish.

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