Easy and tasty.

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Recipe Summary

prep:
35 mins
cook:
1 hr
total:
1 hr 35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Bacon may be substituted for the salt pork.

Editor's Note:

Nutrition data for this recipe includes the full amount of beer. The actual amount of beer consumed will vary.

Nutrition Facts

753 calories; protein 36.8g 74% DV; carbohydrates 27.1g 9% DV; fat 54.3g 84% DV; cholesterol 224.6mg 75% DV; sodium 840.6mg 34% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/27/2019
Very good! I used half and half instead of full cream which made it a bit thinner. I also substituted thick cut bacon for salt pork. I will definitely make this again! Read More
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