Smoked Trout Chowder Recipe


· 1 bottle clam juice

· 4 tablespoons chicken flavored Better than Bouillon in 1 quart water or 1 quart chicken stock or broth

· 2 celery stalks, diced

· 2 carrots, thinly sliced

· 1 sweet onion, diced

· 2 cups whole cream

· 2 tablespoons butter

· Salt and pepper, to taste

· Trout, pre-smoked or smoked with smoker or oven, instructions to follow

· Crusty bread or sliced baguettes, for serving

Ingredients for smoked trout marinade:

· 2 parts Bragg’s amino acids or soy sauce

· 1 part brown sugar

· 1 part pure maple syrup

Ingredients for smoked trout dry seasoning:

· 1 part brown sugar

· 1 part kosher salt

· ½ part black pepper

Instructions for smoked trout:

To smoke trout in the smoker, season or marinate fish for at least one hour. Cook in the smoker at 180 degrees F with pellets or chips for 3-4 hours, depending on the size of the fish.

To smoke trout in the oven, place seasoned/marinated fish on a sheet pan, skin side down. Place mid-oven, on the center rack. In another sheet pan, add water and 1 tablespoon liquid smoke. Place at the bottom of the oven. Cook at 180 degrees F for 3-4 hours, depending on the size of the fish. Add water to the bottom pan as necessary to prevent scorching.

Instructions for chowder:

Add chicken stock mixture, bottle of clam juice, and cut vegetables to a pot. If needed, add more water to just cover the vegetables. Bring to a boil and cook until the vegetables are tender, about 30 minutes.

Add the whole cream, butter, salt, and pepper. Serve in a bowl with crumbled smoked fish. Serve with crusty bread, sliced baguettes, and additional salmon on the side.

Additional Fish Recipes To Try: Backcountry Wild Trout, Landlocked Coho Salmon, Rock Fish, Salmon Ceviche

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