Idaho Trout Chowder
A creamy potato and trout chowder studded with corn and bacon, combining two of Idaho's signature ingredients — river trout and Russet potatoes — in one hearty bowl.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Large soup pot
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 20
- carbs
- 30
- protein
- 22
- calories
- 380
Instructions
- 1
Cook the bacon in a large pot until crisp. Take out the bacon and set aside, leaving the fat in the pot.
- 2
Saute the onion and celery in the bacon fat until softened.
- 3
Add the potatoes and chicken broth. Simmer until the potatoes are just tender, about 15 minutes.
- 4
Stir in the corn and heavy cream. Bring the soup to a gentle simmer.
- 5
Add the cubed trout. Cook gently for 5-7 minutes until just cooked through.
- 6
Season with salt and pepper.
- 7
Ladle into bowls. Top with the reserved bacon and chives.
Chef's tips
Add the trout at the very end of cooking and simmer gently so the delicate fish does not break apart or overcook.
Storage
Refrigerate up to 3 days; the chowder thickens as it sits.
Reheating
Reheat gently over low heat, stirring often, without boiling.
Common mistakes to avoid
- •Boiling the chowder (rich, thick soup) rapidly after adding cream, which can cause the broth to separate.
- •Adding the fish too early, which causes it to overcook and fall apart.
Serving suggestions
Cooked Idaho Trout Chowder?
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