Sprinkle with paprika if desired. Just before it gets crisp, add the onion and celery. In a large skillet, saute onion in butter until tender. Fry bacon. -Linda Kesselring, Corning, New York, Trout Chowder Recipe photo by Taste of Home. Transfer to a 3-qt. 6 slices bacon, chopped; 1 medium onion, chopped; 1 celery stalk, chopped; 1 ½ cup water; 1 pound smoked steelhead* (rainbow trout), skin and bones removed, flaked into ½ inch pieces; 2 teaspoons lemon pepper; 6 cups potatoes, peeled and cubed; 2 tablespoons butter; 1 quart whipping cream; Directions. Render the bacon in a large pot, then add the vegetables, bay leaves, and a generous pinch of salt. slow cooker; add the milk, dressing, fish, broccoli, cheeses and garlic powder. Sprinkle with paprika if desired. Season with salt and pepper. Add the potatoes, … Place salt pork in a large skillet and cook over medium-high heat, turning occasionally, until evenly … Add trout to the pot and continue cooking for 1 minute. Do Not Sell My Personal Information – CA Residents, 1 pound boneless trout fillets, skin removed, 1 package (9 ounces) frozen broccoli cuts, thawed, 1 cup cubed or shredded Monterey Jack cheese. In a large skillet, saute onion in butter until tender. Pour in the fish stock and bring it up to a gentle simmer. I made this but added more trout because I had a large one on hand and I added some red potatoes and real garlic instead of powder and I added some green pepper. In a skillet, sauté the celery, carrot and onion with the butter, bacon, thyme and basil (the goal is to soften the vegetables while not burning the butter). Cook 2-3 minutes then turn and continue to cook for 1-2 minutes. I had to increase the milk and cheese and dressing as well but it turned out better then expected! In a medium skillet, over medium-high heat, heat olive oil and add the trout fillets, skin side down. This is a keeper, We will make this again. Adding fresh taste and lively color to the rich cheesy broth is broccoli. Remove from heat. Taste of Home is America's #1 cooking magazine. Transfer to a 3-qt. This hearty chowder cooks conveniently in a slow cooker so I can spend more time fishing and less in the kitchen. Pour the stock into the pot and scrape up any browned bits stuck to the bottom. In a large pot, over medium-high heat, cook the bacon. In a large pot, boil water and add potatoes. When bacon is done, remove from the pot and drain the fat, leaving 1 tablespoon. slow cooker; add the milk, dressing, fish, broccoli, cheeses and garlic powder. Cook this for a few minutes then add the flour and stir it into the mix. Add the potatoes, cover, then simmer for … Once potatoes are soft, add fish to the pot (the water should cover the cubes by only an inch or so). Cover and cook on high for 1-2 hours or until soup is bubbly and fish flakes easily with a fork. Stir carefully so trout doesn't break up. Cover and cook on high for 1-2 hours or until soup is bubbly and fish flakes easily with a fork.