Best 4 Smoked Trout Chowder Recipes

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Calling all seafood lovers! Smoked trout chowder is a hearty, flavorful dish that is perfect for a cold winter day. Made with simple ingredients like smoked trout, potatoes, carrots, celery, and onion, this chowder is packed with flavor and sure to warm you up from the inside out. And the best part? It's incredibly easy to make! In this article, we'll provide you with two delicious smoked trout chowder recipes. The first recipe is a classic chowder made with cream and milk, while the second recipe is a dairy-free version made with coconut milk. Both recipes are equally delicious and easy to make, so you can choose the one that best suits your dietary needs. So gather your ingredients, grab a pot, and let's get cooking!

Here are our top 4 tried and tested recipes!

EASY TROUT CHOWDER



Easy Trout Chowder image

Easy and tasty.

Provided by Chris Degener

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h35m

Yield 6

Number Of Ingredients 13

1 skin-on trout, boned
2 onions, finely chopped, divided
1 (12 fluid ounce) bottle light-colored beer
1 lemon, sliced
ΒΌ 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

Steps:

  • 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.

Nutrition Facts : Calories 753.2 calories, Carbohydrate 27.1 g, Cholesterol 224.6 mg, Fat 54.3 g, Fiber 4.1 g, Protein 36.8 g, SaturatedFat 27.5 g, Sodium 840.6 mg, Sugar 4.5 g

SMOKED TROUT CHOWDER



Smoked Trout Chowder image

Provided by Florence Fabricant

Categories     dinner, soups and stews, appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 8

1 1/2 tablespoons unsalted butter
2/3 cup finely chopped leeks
1 1/2 cups diced, peeled boiling potatoes
3 cups milk
2 whole smoked trout, about 7 ounces each, skinned and boned
Salt and freshly ground black pepper
1/2 cup heavy cream (optional)
2 tablespoons minced fresh chives

Steps:

  • Heat butter in a large, heavy saucepan. Add leeks and saute until tender but not brown.
  • Add potatoes and half the milk. Bring to a simmer, cover and cook until potatoes are very tender, about 30 minutes.
  • Using a fork, roughly mash the potatoes, leaving some pieces, then add remaining milk.
  • Break the trout into one-inch pieces and add it to the saucepan. As the soup cooks and is stirred, the pieces will become smaller.
  • Simmer about 15 minutes. Taste for seasoning and season judiciously with salt and generously with pepper. Stir in the cream if desired.
  • Serve at once or reheat before serving and sprinkle chives on top.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 15 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 7 grams, Sodium 840 milligrams, Sugar 10 grams, TransFat 0 grams

SMOKED TROUT CHOWDER



Smoked Trout Chowder image

Provided by Florence Fabricant

Categories     soups and stews, appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 9

3 tablespoons butter
1 cup chopped leeks, white part only
2 1/2 cups diced, peeled boiling potatoes
5 cups milk
4 smoked trout, about 7 ounces each, skinned and boned
Salt and freshly ground black pepper
1/2 cup heavy cream
1/2 cup whipped cream
1 tablespoon prepared horseradish

Steps:

  • Heat butter in a large, heavy saucepan. Add leeks and saute until tender but not brown.
  • Add potatoes and half the milk, bring to a simmer and cook until the potatoes are tender, about 30 minutes.
  • Roughly mash the potatoes with a fork in the pan, leaving some pieces, then add the remaining milk. Break the trout up into one-inch pieces and add it to the saucepan. Bring the soup to a simmer. As the soup cooks and is stirred, the pieces of trout will become smaller.
  • Simmer for 15 minutes. Taste for seasoning, adding salt if necessary and pepper generously. Stir in the heavy cream.
  • Mix whipped cream and horseradish together and top each serving with a dollop of the horseradish cream.

Nutrition Facts : @context http, Calories 355, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 20 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 10 grams, Sodium 783 milligrams, Sugar 9 grams, TransFat 0 grams

SMOKED FISH CHOWDER



Smoked Fish Chowder image

Although we feature smoked fish in this chowder, the recipe works equally well with fresh fillets of such white fish as cod, haddock, halibut, or snapper.

Categories     Soup/Stew     Milk/Cream     Fish     Herb     Onion     Potato     Bacon     Corn     Lima Bean     Winter     Gourmet

Yield Makes about 12 cups

Number Of Ingredients 13

3 slices bacon, chopped
2 medium onions, chopped
1 1/2 pounds russet (baking) potatoes
2 celery ribs, chopped
1 1/2 cups chicken broth
1 1/2 cups water
a 10-ounce package frozen baby lima beans
a 10-ounce package frozen corn
2 teaspoons cornstarch
1 1/2 cups half-and-half or milk
1 to 2 teaspoons Worcestershire sauce
1 pound finnan haddie (smoked haddock), cut into 1-inch pieces, or 2 smoked trout, skinned, boned, and flaked into 1-inch pieces
3 tablespoons minced fresh parsley leaves or fresh dill

Steps:

  • In a heavy kettle (at least 5 quarts) cook bacon over moderate heat, stirring, until crisp. Add onions and cook, stirring, until softened. Peel potatoes and cut into 3/4-inch cubes. Add potatoes, celery, broth, and water and simmer, covered, 10 minutes. Add lima beans and corn and simmer, covered, 5 minutes.
  • In a small bowl dissolve cornstarch in half-and-half or milk and stir into simmering soup with Worcestershire sauce. Bring soup to a boil, stirring, and add fish. (If using smoked trout, no further cooking is necessary; if using finnan haddie or fresh fish, simmer, covered, 5 minutes, or until it just flakes.) Stir in parsley or dill. Soup may be made 2 days ahead (cool uncovered before chilling covered.) Reheat gently.

Tips:

  • Choose the freshest trout possible. Fresh trout will have a firm, pink flesh and no fishy smell.
  • Use a good quality smoked trout. Smoked trout can vary in quality, so it's important to choose a brand that you trust.
  • Don't overcook the trout. Trout is a delicate fish, so it's important to cook it just until it's cooked through. Overcooked trout will be dry and tough.
  • Use a variety of vegetables. This will give your chowder more flavor and texture.
  • Season the chowder to taste. Start with a small amount of salt and pepper and add more to taste.
  • Serve the chowder hot with a side of crusty bread or crackers.

Conclusion:

Smoked trout chowder is a delicious and easy-to-make soup that is perfect for a cold winter day. It's also a great way to use up leftover smoked trout. With its rich, smoky flavor and hearty texture, smoked trout chowder is sure to be a hit with your family and friends.

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