Smoked Trout Chowder Recipes

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.

Steps:

• Heat butter in a large Dutch oven or other heavy pot over medium-low. Add bacon and cook, stirring often, until brown and crisp, 8-10 minutes. Increase heat to medium and add onion, leek, celery, and bay leaves; cook, stirring often, until onion is translucent and softened, 8-10 minutes.
• Add potatoes and clam juice to pot; season lightly with salt and generously with pepper. Bring to a simmer and cook, uncovered, stirring occasionally, until potatoes are tender, 10-15 minutes. For a thicker texture, smash several pieces of potato against the sides of the pot. Add trout and buttermilk and simmer about 5 minutes (to give flavors time to blend together). Taste and season with more salt and pepper as desired. Remove from heat and stir in cream.
• Ladle chowder into bowls, top with trout roe, if desired, and season with coarsely ground pepper.
• Do Ahead
• Chowder can be made 2 days ahead. Let cool; cover and chill. Reheat gently over low before serving.

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.

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.

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.

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.