Best 3 Trout Chowder Recipes

Trout chowder is a delectable dish that combines the delicate flavors of trout with a creamy, flavorful broth. This hearty and comforting soup is perfect for a cold winter day or a cozy night in. Our collection of trout chowder recipes offers a diverse range of flavors and cooking techniques, ensuring that there's a perfect recipe for every palate. From classic New England-style chowder to smoky campfire chowder and even a creamy dill version, our recipes showcase the versatility of this classic dish. Whether you prefer a simple, traditional chowder or one with a unique twist, our recipes will guide you through the process of creating a delicious and satisfying trout chowder that will warm your soul.

Let's cook with our recipes!

TROUT CHOWDER

Trout Chowder image

This hearty chowder cooks conveniently in a slow cooker so I can spend more time fishing and less in the kitchen. Adding fresh taste and lively color to the rich cheesy broth is broccoli. -Linda Kesselring, Corning, New York

Provided by Taste of Home

Categories Lunch

Time 1h45m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
1 tablespoon butter
2 cups whole milk
1 cup ranch salad dressing
1 pound boneless trout fillets, skin removed
1 package (9 ounces) frozen broccoli cuts, thawed
1 cup cubed or shredded cheddar cheese
1 cup cubed or shredded Monterey Jack cheese
1/4 teaspoon garlic powder
Paprika, optional

Steps:

In a large skillet, saute onion in butter until tender. Transfer to a 3-qt. slow cooker; add the milk, dressing, fish, broccoli, cheeses and garlic powder. , Cover and cook on high for 1-2 hours or until soup is bubbly and fish flakes easily with a fork. Sprinkle with paprika if desired.

Nutrition Facts : Calories 554 calories, Fat 43g fat (16g saturated fat), Cholesterol 107mg cholesterol, Sodium 655mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 2g fiber), Protein 30g protein.

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

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

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

Ingredients

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

Tips:

Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your chowder. Choose fresh, wild-caught trout if possible, and use vegetables that are in season.
Don't overcook the trout: Trout is a delicate fish, so it's important not to overcook it. Cook it just until it is opaque and flakes easily with a fork.
Use a good quality fish stock: The fish stock is the base of your chowder, so it's important to use a good one. You can either make your own fish stock or use a store-bought one.
Add vegetables that you like: In addition to the vegetables listed in the recipe, you can add other vegetables that you like, such as corn, peas, or carrots.
Season to taste: The amount of salt and pepper you add will depend on your personal preference. Taste the chowder as you go and adjust the seasonings as needed.

Conclusion:

Trout chowder is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give trout chowder a try. You won't be disappointed!