Loaded Wild Caught Trout Chowder

BE ADVISED: This is a BIG recipe. A fisherman’s feast. I barely fit it all in my 6QT slow cooker. If you have a smaller slow cooker, or you’re only cooking for a couple people, consider halfing this recipe.

Additionally: I trout fish every season, so I usually have fillets in my freezer. But I know trout isn’t an easily accessible protein for a lot of people. This recipe can easily be made with ANY fish. Haddock, Pollock, Cod, or any whitefish would work just fine. But if you have access to trout, I highly recommend it. It goes well with the shrimp and clams and adds a kind of umami flavor to it.

Ingredients:

10-20 Deboned, Skinless Trout Fillets (Varies wildly depending on size)

1lb Bacon

4-5 Celery Stalks

2 Cups (~8oz) Matchstick Carrots

4 Cloves of Garlic (Minced)

8oz Package of Peeled, Tail-off Salad Shrimp

2 Cans of Minced Clams

2 Cups of Corn

3-4 Russet Potatoes (Washed and Cubed)

2 Cups Clam Juice/Broth

1 Can of Evaporated Milk (Use 2 cans for a creamier broth)

1 Stick of Butter (Cubed)

Salt and Pepper to Taste

A Pinch of Red Pepper Flakes (Optional)

Step 1: Cut the skinless trout fillets into 1-inch pieces. Cover and refrigerate for now.

Step 2: Dice the bacon into small pieces and place in a large skillet along with the matchstick carrots and celery. Cook over medium high heat, mixing occasionally. Add the garlic after the mixture has been cooking for a little while. I found the garlic burns if you add it too early. When the bacon is done, drain and discard the excess grease.

Step 3: Layer the bottom of your slow cooker with the trout pieces. Cover with the bacon/veggie mixture. Then add the shrimp, clams, and corn. If your clams are packed in clam juice, no need to drain them. Just toss it in.

Step 4: Top off the slow cooker with the diced potatoes. Add the clam juice. Top with the cubed butter. Season with salt and pepper to taste. Add a pinch of red pepper flakes for a little kick to the broth.

Step 5: Cook on Low for 6 hours, or until the potatoes are softened.

Step 6: Taste the broth. Add more seasonings if needed. Add the evaporated milk, and continue to cook on Low for another hour.

Step 7: Serve hot and enjoy 🙂

by BeefSteakRaw