Easy Trout Chowder

Ingredients

• trout (1 )
• onions (2 )
• light-colored beer (1 bottle)
• lemon (1 )
• salt pork (0.25 pound)
• unsalted butter (2 tablespoons)
• celery (3 stalks)
• chicken stock (2 cans)
• potatoes (2 )
• salt (0 )
• ground black pepper (0 )
• heavy whipping cream (2 cups)
• fresh parsley (2 tablespoons)
• fresh chives (2 tablespoons)

Instructions

1. Place trout, 1 onion, beer, and lemon in a heavy-bottomed pot. Bring to a boil. Reduce heat to medium and cook until trout flakes easily with a fork, about 15 minutes. Transfer trout to a flat work surface, and remove and discard skin. Discard beer, onion, and lemon.
2. Place salt pork in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Reserve drippings. Drain salt pork on paper towels.
3. Melt butter in the skillet. Add remaining 1 onion and celery. Sauté 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.
4. Place trout, salt pork, and heavy cream into the pot. Cook until chowder is heated through, about 5 minutes. Garnish with parsley and chives.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 753
• fat: 54 g
• sats: 28 g
• carbs: 27 g
• fibre: 4 g
• protein: 37 g
• salt: 0 g