Easy Trout Chowder Recipe

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.