This classic chowder showcases trout's delicate flavor.
- 1/4 pound salt pork or bacon, cut in small cubes
- 2 onions, finely chopped
- 2 potatoes
- 3 cups whole milk
- 2 cups poached trout (two 10-ounce trout), in chunks
- Salt and pepper
- 1 tablespoon butter
In a heavy, medium sized pot, brown salt pork or bacon over medium heat until crisp. Drain on paper towels. Pour off all but 1 tablespoon of fat from pot.
In the same pot, cook onions over medium heat, stirring often until tender and translucent (about 20 minutes).
Peel and cut potatoes into 1/2-inch cubes. Add potatoes and milk to pot and cook over medium heat for about 10 to 15 minutes or until potatoes are tender.
Add trout to the pot and continue cooking for 1 minute. Stir carefully so trout doesn't break up. Add salt and pepper to taste, then serve chowder in bowls garnished with a little butter and the reserved cubes of salt pork or bacon.
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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
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