Smoked-Fish Chowder
Smoked-Fish Chowder is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Heat butter in a large Dutch oven or other heavy pot over medium-low.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat butter in a large Dutch oven or other heavy pot over medium-low.
Add bacon and cook, stirring often, until brown and crisp, 8–10 minutes.
Increase heat to medium and add onion, leek, celery, and bay leaves; cook, stirring often, until onion is translucent and softened, 8–10 minutes.
Add potatoes and clam juice to pot; season lightly with salt and generously with pepper.
Bring to a simmer and cook, uncovered, stirring occasionally, until potatoes are tender, 10–15 minutes.
For a thicker texture, smash several pieces of potato against the sides of the pot.
Add trout and buttermilk and simmer about 5 minutes (to give flavors time to blend together).
Taste and season with more salt and pepper as desired.
Remove from heat and stir in cream.
Ladle chowder into bowls, top with trout roe, if desired, and season with coarsely ground pepper.
Chowder can be made 2 days ahead.
Let cool; cover and chill.
Reheat gently over low before serving.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.