Trout Chowder
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 6 servings
Ingredients
  • 1 cup onion, chopped
  • Olive oil
  • 3 garlic cloves, minced
  • ½ cup all purpose flour
  • 2 tsps old bay seasoning
  • 1½ TBS Worcestershire sauce
  • 2 jumbo russet potatoes, diced ½ inch (20 oz total)
  • 3 cups water
  • 3 cups seafood or vegetable broth
  • 12 oz can evaporated milk
  • 1 ½ lbs cooked, flaked trout (4 cups)
  • Minced Parsley, for garnish
Instructions
  1. Cook onion in olive oil until translucent, about 5 minutes. Add garlic and cook 1 minute more.
  2. Stir in flour through potatoes and stir to coat. Add water and broth.
  3. Bring to a boil and simmer, stirring frequently to prevent sticking, until the potatoes are tender, 15-20 minutes.
  4. Mix in milk and trout. Cook until heated through.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/trout-chowder/