Easy Trout Chowder

Name: Easy Trout Chowder
Prep time: 35 min
Cook time: 60 min
Yield: 6
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; 2 tablespoons chopped fresh chives

⏱️ Ready in 1h 35m 🥄 Prep 35 min 🔥 Cook 1h 👥 6 servings 👁️ 3 views

Easy Trout Chowder is an impressive soup you can prepare in about 1 hour 35 minutes. Made with 1 skin-on trout, boned, 2 onions, finely chopped, divided, 1 (12 fluid ounce) bottle light-colored beer, 1 lemon, sliced and ¼ pound salt pork, cubed, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.

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🔗 Recipe adapted from AllRecipes

#Soup

📊 At a Glance

Prep 35 min

Cook 1h

Serves 6

Difficulty Hard

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 753

% Daily Value*

Total Fat 54.3g 70%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 841mg 37%

Total Carbohydrate 27.1g 10%

Dietary Fiber 4.1g 15%

Total Sugars 4.5g

Protein 36.8g 74%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 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.