See the Recipe. Langdon Clay

This classic chowder showcases trout’s delicate flavor.

Trout Chowder Trout Chowder
Simple ingredients and the freshest fish make this chowder a winner.
Yield: serves 4


  • 14 lb. salt pork or bacon, cut in small cubes
  • 2 onions, finely chopped
  • 2 potatoes
  • 3 cups whole milk
  • 2 cups poached trout (2 10-oz. trout), in chunks
  • Salt and pepper
  • 1 tbsp. butter


  1. 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.