Easy Trout Chowder

Name: Easy Trout Chowder
Total time: 95
Yield: 6
Ingredients: 1 skin-on trout, boned; 2 onions, finely chopped, divided; 1 (12 fluid ounce) bottle light-colored beer; 1 lemon, sliced; ¼ 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

Recipe by Chris Degener from allrecipes.com

Dinner 2 Hr. 35 Mins.

Ingredients

6 servings

•

1 skin-on trout, boned
•

2 onions, finely chopped, divided
•

1 (12 fluid ounce) bottle light-colored beer
•

1 lemon, sliced
•

¼ pound salt pork, cubed
•

2 tablespoons butter
•

3 stalks celery, diced

•

2 (14.5 ounce) cans chicken stock
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2 potatoes, cubed
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salt and ground black pepper to taste
•

2 cups heavy whipping cream
•

2 tablespoons chopped fresh parsley
•

2 tablespoons chopped fresh chives

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. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.
Place trout, salt pork, and heavy cream into the pot. Cook until chowder is heated through, about 5 minutes. Garnish with parsley and chives.