Smoked Trout Chowder Recipe

Smoked Trout Chowder Recipe

How To Make Smoked Trout Chowder

Creamy, luscious, and perfectly savory – this smoked trout chowder lends a hearty, light meal of flaky fish and tender potatoes, all in one dish!

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



  • 1tbspbutter
  • 2celery ribs
  • 6scallions
  • 2garlic cloves
  • 1lbbaking potatoes,(about 2)
  • ¼cupdry white wine
  • 2cupwater
  • 4cupschicken broth,canned, low sodium
  • 1tspdried thyme
  • 1bay leaf
  • tspsalt
  • 1cuphalf and half
  • 2smoked trout fillets,peppered


  1. In a large pot, melt the butter over moderately low heat. Add the celery, the chopped scallion bulbs and the garlic and cook, stirring occasionally, for about 10 minutes, until the vegetables start to soften.

  2. Add the potatoes, wine, water, broth, thyme, bay leaf and salt to the pot. Bring to a boil.

  3. Reduce the heat and simmer, partially covered, for about 15 minutes, until the potatoes are tender. Stir the half-and-half into the soup.

  4. Simmer for 2 to 3 minutes, until the soup starts to thicken.

  5. Remove the pot from the heat and stir in the trout and the scallion tops. Remove the bay leaf from the soup.

  6. Serve and enjoy!


  • Calories: 625.30kcal
  • Fat: 26.92g
  • Saturated Fat: 10.11g
  • Trans Fat: 0.22g
  • Monounsaturated Fat: 8.65g
  • Polyunsaturated Fat: 4.38g
  • Carbohydrates: 34.96g
  • Fiber: 2.54g
  • Sugar: 8.05g
  • Protein: 56.15g
  • Cholesterol: 170.85mg
  • Sodium: 1241.79mg
  • Calcium: 181.16mg
  • Potassium: 1791.81mg
  • Iron: 3.04mg
  • Vitamin A: 292.22µg
  • Vitamin C: 19.57mg
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