Trout Chowder Crock Pot Recipes

EASY TROUT CHOWDER

Easy Trout Chowder image

Easy and tasty.

Provided by Chris Degener

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 1h35m

Yield 6

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 840.6 mg, Sugar 4.5 g

TROUT CHOWDER

Trout Chowder image

This hearty chowder cooks conveniently in a slow cooker so I can spend more time fishing and less in the kitchen. Adding fresh taste and lively color to the rich cheesy broth is broccoli. -Linda Kesselring, Corning, New York

Provided by Taste of Home

Categories Lunch

Time 1h45m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
1 tablespoon butter
2 cups whole milk
1 cup ranch salad dressing
1 pound boneless trout fillets, skin removed
1 package (9 ounces) frozen broccoli cuts, thawed
1 cup cubed or shredded cheddar cheese
1 cup cubed or shredded Monterey Jack cheese
1/4 teaspoon garlic powder
Paprika, optional

Steps:

In a large skillet, saute onion in butter until tender. Transfer to a 3-qt. slow cooker; add the milk, dressing, fish, broccoli, cheeses and garlic powder. , Cover and cook on high for 1-2 hours or until soup is bubbly and fish flakes easily with a fork. Sprinkle with paprika if desired.

Nutrition Facts : Calories 554 calories, Fat 43g fat (16g saturated fat), Cholesterol 107mg cholesterol, Sodium 655mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 2g fiber), Protein 30g protein.

SLOW-COOKER FISH CHOWDER

Slow-Cooker Fish Chowder image

A great, hearty fish chowder that's lower in fat. Perfect for a winter's day. This recipe is very versatile. I use low-sodium, homemade stock and I find there's enough salt from the bacon that no more is needed. You can change up the seafood, the vegetables, and the seasonings. I find seafood chowder difficult to reheat (a no-no at work!) so I would make this when I have company coming who can finish it in 1 or 2 days.

Provided by KathrynG

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 4h30m

Yield 9

Number Of Ingredients 14

Ingredients

4 slices bacon, chopped
1 onion, chopped
2 cloves garlic, minced
6 cups chicken stock
1 cup fresh corn kernels
2 large potatoes, diced
3 stalks celery, diced
2 large carrots, diced
ground black pepper to taste
½ teaspoon red pepper flakes, or to taste
1 cup scallops
1 cup uncooked medium shrimp, peeled and deveined
¼ pound halibut, cut into bite-size pieces
1 (12 ounce) can evaporated milk

Steps:

Cook and stir bacon in a skillet over medium heat until browned, 5 to 8 minutes; drain excess grease. Cook and stir onion and garlic into bacon until onion is translucent, about 5 minutes. Transfer mixture to a slow cooker.
Pour chicken stock into slow cooker. Mix corn, potatoes, celery, and carrots into the stock. Season with black pepper and red pepper flakes. Set the cooker to High, cover, and cook for 3 hours.
Stir scallops, shrimp, and halibut into the soup and cook 1 more hour. Stir evaporated milk into chowder, heat thoroughly, and serve.

Nutrition Facts : Calories 234.8 calories, Carbohydrate 27.9 g, Cholesterol 56.5 mg, Fat 6 g, Fiber 3.4 g, Protein 18.4 g, SaturatedFat 2.6 g, Sodium 723.5 mg, Sugar 7.4 g

SLOW COOKER FISH CHOWDER

Slow Cooker Fish Chowder image

Make a slow cooker fish chowder with potatoes and bacon that is delicious with a salad and crusty bread.

Provided by Diana Rattray

Categories Side Dish Lunch Dinner Soup

Time 6h15m

Yield 6

Number Of Ingredients 8

Ingredients

2 pounds frozen fish fillets (catfish, haddock, etc., thawed)
1/4 pound bacon (or streaky salt pork, diced)
1 medium onion (chopped)
4 medium red-skinned potatoes (peeled and cubed)
2 cups water
1 to 1 1/2 teaspoons Kosher salt (or to taste)
1/4 teaspoon black pepper
1 (12-ounce) can evaporated milk

Steps:

Serve and enjoy.

Nutrition Facts : Calories 409 kcal, Carbohydrate 32 g, Cholesterol 66 mg, Fiber 3 g, Protein 17 g, SaturatedFat 9 g, Sodium 961 mg, Sugar 8 g, Fat 24 g, ServingSize 6 servings, UnsaturatedFat 0 g

TROUT CHOWDER (CROCK POT)

Trout Chowder (Crock Pot) image

Make and share this Trout Chowder (Crock Pot) recipe from Food.com.

Provided by mer5901

Categories Chowders

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 medium onion, chopped
1 tablespoon butter or 1 tablespoon margarine
2 cups milk
1 cup ranch salad dressing
1 lb boneless trout fillet, skin removed
1 (10 ounce) package frozen broccoli cuts, thawed
1 cup cheddar cheese, cubed or shredded
1 cup monterey jack cheese, cubed or shredded
1/4 teaspoon garlic powder

Steps:

In a skillet, saute onion in butter until tender.
Transfer to slow cooker; add milk, dressing, fish, broccoli, cheese and garlic powder.
Cover and cook on high for 1 1/2 to 2 hours or until soup is bubbly and fish flakes easily with fork.

Nutrition Facts : Calories 544.6, Fat 42.8, SaturatedFat 14.7, Cholesterol 107.7, Sodium 705.4, Carbohydrate 10.1, Fiber 1.8, Sugar 3.2, Protein 29.7

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