Prep Time:
35 mins
Cook Time:
1 hr
Total Time:
1 hr 35 mins
Servings:
6
Ingredients
Directions
Heat 1 onion, trout, beer, and lemon in a heavy-bottomed pot 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; remove and discard skin. Discard onion, beer, and lemon.
Cook salt pork in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Reserve drippings. Drain salt pork on paper towels.
Melt butter in the same skillet. Add celery and remaining 1 onion; sauté until almost tender, about 5 minutes. Transfer to the pot. Stir in chicken stock, potatoes, salt, and black pepper; bring to a boil. Reduce heat to medium-low; simmer until potatoes are tender, about 20 minutes.
Add trout, salt pork, and heavy cream to the pot; cook until chowder is heated through, about 5 minutes. Garnish servings with parsley and chives.
Cook's Note:
Bacon may be substituted for salt pork.
Nutrition data for this recipe includes the full amount of beer. The actual amount of beer consumed will vary.
Nutrition Facts (per serving)
| 753 | Calories |
| 54g | Fat |
| 27g | Carbs |
| 37g | Protein |
