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Ingredients

1 skin-on trout, boned 2 onions, finely chopped, divided 1 (12 fluid ounce) bottle light-colored beer 1 lemon, sliced ¼ pound salt pork, cubed 2 tablespoons butter 3 stalks celery, diced 2 (14.5 ounce) cans chicken stock 2 potatoes, cubed salt and ground black pepper to taste 2 cups heavy whipping cream 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh chives

Nutrition Info

753.2 calories carbohydrate: 27.1 g cholesterol: 224.6 mg fat: 54.3 g fiber: 4.1 g protein: 36.8 g saturatedFat: 27.5 g servingSize: - sodium: 840.6 mg sugar: 4.5 g transFat: : - unsaturatedFat: : -

Place trout, 1 onion, beer, and lemon in a heavy bottomed pot. Bring to a boil, reduce heat to medium and cook until trout easily flakes with a fork, about 15 minutes. Transfer trout to a flat work surface and remove skin. Discard beer, onion, and lemon.
Place salt pork in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Reserve drippings and drain salt pork on paper towels.
Melt butter in the skillet. Add remaining onion and celery, saute until almost tender, about 5 minutes. Transfer to the pot. Stir in chicken stock, potatoes, salt, and pepper. Bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.
Place trout, salt pork, and heavy cream into the pot. Cook until chowder is heated through, about 5 minutes. Garnish with parsley and chives.

6 servings

Easy and tasty.