This classic chowder showcases trout's delicate flavor.
Credit: Langdon ClaySERVES 4
INGREDIENTS¼ lb. salt pork or bacon, cut in small cubes
2 onions, finely chopped
3 cups whole milk
2 cups poached trout (2 10-oz. trout), in chunks
Salt and pepper
1 tbsp. butter
INSTRUCTIONS1. 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 tbsp. of fat from pot.
2. In the same pot, cook onions over medium heat, stirring often until tender and translucent (about 20 minutes).
3. Peel and cut potatoes into ½" cubes. Add potatoes and milk to pot and cook over medium heat for about 10–15 minutes or until potatoes are tender.
4. 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.