Easy Trout Chowder Recipes

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TROUT CHOWDER



Trout Chowder image

This hearty chowder cooks conveniently in a slow cooker so I can spend more time fishing and less in the kitchen. Adding fresh taste and lively color to the rich cheesy broth is broccoli. -Linda Kesselring, Corning, New York

Provided by Taste of Home

Categories     Lunch

Time 1h45m

Yield 6 servings.

Number Of Ingredients 10

1 medium onion, chopped
1 tablespoon butter
2 cups whole milk
1 cup ranch salad dressing
1 pound boneless trout fillets, skin removed
1 package (9 ounces) frozen broccoli cuts, thawed
1 cup cubed or shredded cheddar cheese
1 cup cubed or shredded Monterey Jack cheese
1/4 teaspoon garlic powder
Paprika, optional

Steps:

  • In a large skillet, saute onion in butter until tender. Transfer to a 3-qt. slow cooker; add the milk, dressing, fish, broccoli, cheeses and garlic powder. , Cover and cook on high for 1-2 hours or until soup is bubbly and fish flakes easily with a fork. Sprinkle with paprika if desired.

Nutrition Facts : Calories 554 calories, Fat 43g fat (16g saturated fat), Cholesterol 107mg cholesterol, Sodium 655mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 2g fiber), Protein 30g protein.

SMOKED TROUT CHOWDER



Smoked Trout Chowder image

Provided by Florence Fabricant

Categories     soups and stews, appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 9

3 tablespoons butter
1 cup chopped leeks, white part only
2 1/2 cups diced, peeled boiling potatoes
5 cups milk
4 smoked trout, about 7 ounces each, skinned and boned
Salt and freshly ground black pepper
1/2 cup heavy cream
1/2 cup whipped cream
1 tablespoon prepared horseradish

Steps:

  • Heat butter in a large, heavy saucepan. Add leeks and saute until tender but not brown.
  • Add potatoes and half the milk, bring to a simmer and cook until the potatoes are tender, about 30 minutes.
  • Roughly mash the potatoes with a fork in the pan, leaving some pieces, then add the remaining milk. Break the trout up into one-inch pieces and add it to the saucepan. Bring the soup to a simmer. As the soup cooks and is stirred, the pieces of trout will become smaller.
  • Simmer for 15 minutes. Taste for seasoning, adding salt if necessary and pepper generously. Stir in the heavy cream.
  • Mix whipped cream and horseradish together and top each serving with a dollop of the horseradish cream.

Nutrition Facts : @context http, Calories 355, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 20 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 10 grams, Sodium 783 milligrams, Sugar 9 grams, TransFat 0 grams

TROUT CHOWDER (CROCK POT)



Trout Chowder (Crock Pot) image

Make and share this Trout Chowder (Crock Pot) recipe from Food.com.

Provided by mer5901

Categories     Chowders

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 9

1 medium onion, chopped
1 tablespoon butter or 1 tablespoon margarine
2 cups milk
1 cup ranch salad dressing
1 lb boneless trout fillet, skin removed
1 (10 ounce) package frozen broccoli cuts, thawed
1 cup cheddar cheese, cubed or shredded
1 cup monterey jack cheese, cubed or shredded
1/4 teaspoon garlic powder

Steps:

  • In a skillet, saute onion in butter until tender.
  • Transfer to slow cooker; add milk, dressing, fish, broccoli, cheese and garlic powder.
  • Cover and cook on high for 1 1/2 to 2 hours or until soup is bubbly and fish flakes easily with fork.

Nutrition Facts : Calories 544.6, Fat 42.8, SaturatedFat 14.7, Cholesterol 107.7, Sodium 705.4, Carbohydrate 10.1, Fiber 1.8, Sugar 3.2, Protein 29.7

SMOKED TROUT CHOWDER



Smoked Trout Chowder image

Provided by Florence Fabricant

Categories     dinner, soups and stews, appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 8

1 1/2 tablespoons unsalted butter
2/3 cup finely chopped leeks
1 1/2 cups diced, peeled boiling potatoes
3 cups milk
2 whole smoked trout, about 7 ounces each, skinned and boned
Salt and freshly ground black pepper
1/2 cup heavy cream (optional)
2 tablespoons minced fresh chives

Steps:

  • Heat butter in a large, heavy saucepan. Add leeks and saute until tender but not brown.
  • Add potatoes and half the milk. Bring to a simmer, cover and cook until potatoes are very tender, about 30 minutes.
  • Using a fork, roughly mash the potatoes, leaving some pieces, then add remaining milk.
  • Break the trout into one-inch pieces and add it to the saucepan. As the soup cooks and is stirred, the pieces will become smaller.
  • Simmer about 15 minutes. Taste for seasoning and season judiciously with salt and generously with pepper. Stir in the cream if desired.
  • Serve at once or reheat before serving and sprinkle chives on top.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 15 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 7 grams, Sodium 840 milligrams, Sugar 10 grams, TransFat 0 grams

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