Trout Chowder

Name: Trout Chowder
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 ⁄ 4 lb. salt pork or bacon, cut in small cubes; 2 onions, finely chopped; 2 potatoes; 3 cups whole milk; 2 cups poached trout (2 10-oz. trout), in chunks; Salt and pepper; 1 tbsp. butter

Serves
serves 4

LANGDON CLAY

This classic chowder showcases trout's delicate flavor.

Ingredients

¹⁄₄ lb. salt pork or bacon, cut in small cubes
2 onions, finely chopped
2 potatoes
3 cups whole milk
2 cups poached trout (2 10-oz. trout), in chunks
Salt and pepper
1 tbsp. butter

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Instructions

Step 1

In a heavy medium-sized pot, brown salt pork or bacon over medium heat until crisp. Drain on paper towels. Pour off all but 1 tbsp. of fat from pot.

Step 2

In the same pot, cook onions over medium heat, stirring often until tender and translucent (about 20 minutes).

Step 3

Peel and cut potatoes into ½" cubes. Add potatoes and milk to pot and cook over medium heat for about 10–15 minutes or until potatoes are tender.

Step 4

Add trout to the pot and continue cooking for 1 minute. Stir carefully so trout doesn't break up. Add salt and pepper to taste, then serve chowder in bowls garnished with a little butter and the reserved cubes of salt pork or bacon.

In a heavy medium-sized pot, brown salt pork or bacon over medium heat until crisp. Drain on paper towels. Pour off all but 1 tbsp. of fat from pot.
In the same pot, cook onions over medium heat, stirring often until tender and translucent (about 20 minutes).
Peel and cut potatoes into ½" cubes. Add potatoes and milk to pot and cook over medium heat for about 10–15 minutes or until potatoes are tender.
Add trout to the pot and continue cooking for 1 minute. Stir carefully so trout doesn't break up. Add salt and pepper to taste, then serve chowder in bowls garnished with a little butter and the reserved cubes of salt pork or bacon.