I know. You’re probably looking at that photo thinking, “wow, she’s pretty lucky,” or “he’s probably the best she could do.” Some days, I’m not sure which is right. Or maybe you’re new here and this is your introduction, and you’re thinking that you’ve made a horrible mistake in clicking whatever link brought you here.
Fortunately, today’s recipe is pretty sound. And it was fished for by the above-implicated weekend fisherman, which means it was local and sustainable and all those keywords that people and I love to toss around. So today, I have for you a recipe for trout chowder, and it is all the things you want from a chowder. Fresh. Moderately healthy, if fattening. Local. Contains bacon. Good stuff.
- 1/4 lb. bacon, cut into 1/2-inch chunks
- 1 lb. new potatoes, boiled and cooled, and then cut into bite-size chunks
- 3 stalks celery, halved lengthwise and chopped
- 1 large clove garlic, minced
- 1 tsp. lemon zest
- 2 tbsp. all-purpose flour
- 4 cups milk
- 1 1/2 tsp. salt
- 1 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 1/4 tsp. nutmeg
- 1/2 lb. trout, chopped
- 1 cup frozen peas
- 1 tbsp. lemon juice
- 1/2 cup heavy cream
In a large (three or four quart) pot over medium-high heat, crisp up bacon. When bacon is glistening and crispy, add potatoes, stirring to coat, and fry for about three minutes, or until lightly golden. Add celery, garlic, and lemon zest. Sprinkle flour over top of ingredients in pot, and stir once again to coat.
Pour milk into the pot, and reduce to medium heat. Bring mixture to a boil, and once thickened, add pepper, cayenne pepper, and nutmeg. Stir in trout and frozen peas, and cook for five to seven minutes, until trout is cooked through and mixture has returned to a boil.
Stir in lemon juice, followed by the cream. Taste, and adjust seasonings as needed.
Serve hot, with bread (or corn bread!), and cold, delicious beer. This is the kind of meal that will remind your spouse, special someone, roommate, or friend that you are so much better than the best they could do, and they will appreciate you profusely. If that person has had their tongue in a fish’s mouth recently, you do not have to appreciate him back.
6 thoughts on “Creamy, springy trout chowder.”
soup looks good though- I’m on it, as soon as I find myself a trout.
so where do i get a trout? somewhere local? can you send nick out again?
I’m amazed it didn’t nip his tongue. That chowdah looks delicious!
Oh, you make me laugh. And drool. Over the chowder, not the fish tonguing. ‘Cause that’s a little gross.
It WAS delicious! And now he thinks the Internet is judging him. Which it should.
have to make this recipe; the picture alone is worth a thousand bowls! Where do you find a Laker? Get in your boat and go deep, people! Happy trouting…