{"id":37325,"date":"2016-10-27T04:00:00","date_gmt":"2016-10-27T09:00:00","guid":{"rendered":"https:\/\/www.saucemagazine.com\/recipes\/smoked-trout-chowder-17369707\/"},"modified":"2024-11-19T23:15:05","modified_gmt":"2024-11-19T23:15:05","slug":"smoked-trout-chowder-17369707","status":"publish","type":"post","link":"https:\/\/www.saucemagazine.com\/recipes\/smoked-trout-chowder-17369707\/","title":{"rendered":"Smoked Trout Chowder"},"content":{"rendered":"

INGREDIENTS<\/h2>

3 boneless rainbow trout fillets (about 1¼ lbs. total)
4 slices bacon, diced
1 medium onion, chopped
1½ cups chicken broth
1½ cups water
3 medium russet potatoes, peeled and diced
2 celery ribs, chopped
2 large garlic cloves, minced
1½ cups whole milk
1 Tbsp. flour
1 Tbsp. Worcestershire sauce
1 tsp. kosher salt
½ cup minced chives, for garnish<\/p><\/div>

PREPARATION<\/h2>

• Prepare a smoker or charcoal grill for low, indirect heat.\n

• When the fire is ready, add 2 cups apple wood chips atop the coals. Place the trout on a piece of heavy-duty aluminum foil over indirect heat. Cover and smoke 20 minutes.<\/p>

• Add another 1 cup apple wood chips atop the coals, cover and smoke another 20 minutes. Remove the trout and let rest 10 minutes.<\/p>

• Separate the skin from the trout and place the meat in a small bowl. Discard the skin. Cut the smoked trout into bite-sized pieces and set aside.<\/p>

• In Dutch oven or large stockpot, cook the bacon over medium-low heat until browned and slightly crisp, about 10 minutes. Add the onion and cook until soft and translucent, about 8 minutes. Add the chicken broth, water, potatoes, celery and garlic and bring to a simmer over medium-low heat. Cover and cook 15 minutes.<\/p>

• Add the milk, flour, Worcestershire and salt and bring the chowder to a boil over high heat. Stir in the smoked trout and remove from heat. Let cool to room temperature. Cover and refrigerate overnight.<\/p>

• Before serving, warm over medium-low heat, stirring occasionally until the chowder simmers. Serve in large bowls and garnish with chives.<\/p> <\/p><\/div><\/div>","protected":false},"excerpt":{"rendered":"

4 to 6 servings<\/p>\n","protected":false},"author":1199,"featured_media":37333,"comment_status":"close","ping_status":"closed","sticky":false,"template":"single-wide.php","format":"standard","meta":{"newspack_ads_suppress_ads":false,"newspack_popups_has_disabled_popups":false,"newspack_sponsor_sponsorship_scope":"","newspack_sponsor_native_byline_display":"inherit","newspack_sponsor_native_category_display":"inherit","newspack_sponsor_underwriter_style":"inherit","newspack_sponsor_underwriter_placement":"inherit","newspack_collection_is_cover_story":false,"newspack_collection_post_order":0,"_newspack_byline_active":false,"_newspack_byline":"","newspack_featured_image_position":"above","newspack_post_subtitle":"4 to 6 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