Creamy Trout Chowder

Follow our step-by-step guide on how to make Creamy Trout Chowder.

1. Step 1

   In a heavy-bottomed pot, combine the trout, 1 chopped onion, beer, and lemon slices. Bring to a boil, then reduce the heat to medium and cook until the trout flakes easily with a fork, about 15 minutes. Remove the trout, discard the skin, and set aside. Discard the beer, onion, and lemon.

2. Step 2

   In a large skillet, cook the cubed salt pork over medium-high heat, turning occasionally, until browned, about 5 minutes. Drain on paper towels, reserving the drippings.

3. Step 3

   Melt the butter in the skillet. Add the remaining chopped onion and diced celery, sautéing until almost tender, about 5 minutes. Transfer this mixture to the pot with the trout cooking liquid.

4. Step 4

   Stir in the chicken stock, cubed potatoes, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes.

5. Step 5

   Add the flaked trout, cooked salt pork, and heavy cream to the pot. Heat through for about 5 minutes. Garnish with chopped parsley and chives before serving.