Easy Trout Chowder

Description

Easy and tasty.

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

Instructions

1. Place trout
2. 1 onion
3. beer
4. and lemon in a heavy bottomed pot. Bring to a boil; reduce heat to medium and cook until trout easily flakes with a fork
5. about 15 minutes. Transfer trout to a flat work surface and remove skin. Discard beer
6. onion
7. and lemon.
8. Place salt pork in a large skillet and cook over medium-high heat
9. turning occasionally
10. until evenly browned
11. about 5 minutes. Reserve drippings and drain salt pork on paper towels.
12. Melt butter in the skillet. Add remaining onion and celery; saute until almost tender
13. about 5 minutes. Transfer to the pot. Stir in chicken stock
14. potatoes
15. salt
16. and pepper. Bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender
17. about 20 minutes.
18. Place trout
19. salt pork
20. and heavy cream into the pot. Cook until chowder is heated through
21. about 5 minutes. Garnish with parsley and chives.

Prep Time: 35 mins

Cook Time: 1 hr

Total Time: 1 hr 35 mins

Servings: 6