Chowder is the perfect soup for cold days. We haven’t seen too much of winter here in southern Illinois yet, but the temperatures dropped this week, and it was time for chowder! It’s creamy and filling and warming. It will practically consume you with all of its comforting goodness. Spoonful after spoonful. Ready for chowder yet?
If you are not a trout fisherman like me, trout may be an expensive option for this soup. Part of the richness of this soup comes from using an oily fish. Try finding whitefish with the skin on. Bake the fish with the skin on and it will add oils that will make your soup rich.
I love to serve this chowder with biscuits over soup crackers. Here are a few recipes to inspire your biscuit making adventures!
Sweet Potato Biscuits from Dishing Up the Dirt
Classic Buttermilk Biscuits from the Corner Kitchen
Asiago-Black Pepper Biscuits from Cooking Light
Cheddar Cornmeal Biscuits from Eating Well
Trout Chowder
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 6 servings
- Category: Entree
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
- Cook onion in olive oil until translucent, about 5 minutes. Add garlic and cook 1 minute more.
- Stir in flour through potatoes and stir to coat. Add water and broth.
- Bring to a boil and simmer, stirring frequently to prevent sticking, until the potatoes are tender, 15-20 minutes.
- Mix in milk and trout. Cook until heated through.
