Trout Chowder

Preparation Time:

10 mins

Cooking Time:

30 mins



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If you are looking for something a little different to make with those put and take trout then a fish chowder is a great option!


50g Butter

1 Onion, chopped

2 tbsp Flour

450ml Milk (full fat), hot

450ml Fish stock

2 Trout (put and take fishery) - smoked

450g Potatoes, peeled and chopped into 1-2 cm cubes

200g Can sweetcorn

Salt and pepper


1. Melt the butter in a pan and fry the onion until soft

2. Stir in the flour and cook for 2 minutes, stirring throughout

3. Now add the milk and the stock. Bring to the boil

4. Add the potatoes, season to taste, reduce to a simmer, and cover for 15 mins or until the potatoes are cooked

5. Add the sweetcorn and cook for a further 5 mins

6. Add chunks of the smoked trout and cook for a further 5 mins to heat through.

Note: If you haven't been able to smoke your trout then brush the trout fillets (cut) with liquid smoke and add to the broth with the potatoes.

6. Serve with crusty bread