Trout Chowder

Recipe: Trout Chowder


  • 4 c. vegetable stock
  • 2 1/2 c. diced Yukon Gold or red potatoes
  • 1 c. diced carrots
  • 4 tbsp. butter, divided
  • 1/4 c. chopped red onion
  • 1 garlic clove, minced
  • 11/2 celery ribs, diced
  • 1 bay leaf
  • 1 tsp. dried dill
  • Salt and white pepper to taste
  • 8 oz. lake trout, scales and bones removed and cut into bite-sized chunks
  • 3 tbsp. flour
  • 3/4 c. half-and-half
  • 1/2 c. freshly chopped Italian (flat-leaf) parsley


  1. In a large pot over medium-high heat, bring vegetable stock to a boil. Add potatoes and carrots, reduce heat to low and simmer until tender. In a pan over medium heat, melt 2 tablespoons butter. Sauté onion, garlic and celery until tender, then add to stock. Add bay leaf, dill and salt and pepper to stock, and simmer for 5 minutes.
  2. Add trout and simmer until fish is cooked through, about 5 minutes (stir gently to avoid breaking up fragile chunks of fish).
  3. In a pan over medium heat, melt remaining 2 tablespoons butter. Add flour and whisk about 3 minutes. Remove from heat and gradually add half-and-half, whisking constantly until smooth. Add roux mixture to soup, stirring gently. Increase heat to medium-high and cook until soup is just about to boil. Remove from heat. Adjust seasoning, garnish with parsley and serve.

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