Trout Chowder Crock Pot
Savor the rich, hearty flavors of Trout Chowder Crock Pot, a comforting one-pot meal perfect for cozy evenings. This slow-cooked delight combines tender chunks of fresh trout, creamy russet potatoes, sweet corn kernels, and aromatic vegetables like onion, celery, and garlic. Gently thickened with a buttery roux and a splash of heavy cream, this chowder achieves the perfect balance of creamy and savory. Seasoned with smoked paprika, fresh dill, and a hint of black pepper, every spoonful is brimming with flavor. With just 20 minutes of prep and the convenience of a crock pot, this easy trout chowder recipe is ideal for busy days and guarantees a restaurant-quality meal at home. Serve with crusty bread or crackers for the ultimate comfort food experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Fresh trout fillets
- 3 medium Russet potatoes
- 1 medium Onion
- 2 Garlic cloves
- 2 Celery stalks
- 1 cup Frozen corn kernels
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 2 tablespoons Butter
- 2 tablespoons Flour
- 1 tablespoon Fresh dill
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Smoked paprika
Instructions
Prepare the vegetables: Peel and dice the potatoes into 1-inch cubes. Finely chop the onion, mince the garlic, and slice the celery.
In a small skillet over medium heat, melt the butter and whisk in the flour. Stir constantly for 1-2 minutes to create a roux. Set aside.
Lay the trout fillets on a cutting board and check for any remaining bones. Remove the skin, if necessary, and cut the fish into bite-sized chunks.
In the crock pot, combine the potatoes, onion, garlic, celery, frozen corn kernels, and broth.
Add the trout pieces, salt, black pepper, and smoked paprika. Stir gently to mix the ingredients without breaking up the fish.
Cover the crock pot and cook on low heat for 4 hours, or until the potatoes are tender and the flavors meld together.
Once the cooking time is complete, gently stir in the prepared roux, followed by the heavy cream. Let the chowder sit for an additional 10 minutes to thicken.
Finely chop the fresh dill and stir it into the chowder just before serving.
Taste and adjust seasoning with additional salt or pepper, if needed.
Ladle the chowder into bowls and serve warm. Enjoy with a side of crusty bread or crackers for a perfect meal.
Nutrition Facts
Calories |
2563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.6 g | 176% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 6431 mg | 280% | |
| Total Carbohydrate | 188.7 g | 69% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 29.3 g | ||
| Protein | 126.8 g | 254% | |
| Vitamin D | 72.1 mcg | 361% | |
| Calcium | 306 mg | 24% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 5879 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
