Trout Recipes

Trout Chowder recipe

Chowder variations range from state to state, but they all have one thing in common: a sweet, creamy base with delectable seafood.

Ingredients:

Directions:

1) Melt butter in a medium pot over medium. Add onion, garlic, thyme, and bay leaf; cook until softened, stirring occasionally,. About 4 minutes

2) Add clam juice and potatoes to pot; bring to a boil over high heat. Reduce to a simmer and cook, covered, until potatoes are softened, about 15 minutes.

3) Add corn, half-and-half, and trout to pot; cook until trout is cooked, about 15 minutes. Garnish with scallions and serve.

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Reviews and Comments:

Trout Chowder Review by Polly on July 29th, 2011:

Needs a thickener!

Conversions
1 cupabout 237ml (236.59 mililitres based on 236.59 mililitres in a US cup)
lbabout 227g (226.795 grams based on 453.59 grams in a pound)
2 cupsabout 473ml (473.18 mililitres based on 236.59 mililitres in a US cup)
cupabout 59ml (59.1475 mililitres based on 236.59 mililitres in a US cup)

Data:

Published: April 5, 2011
Average rating of 3.00 stars based on 1 reviews.
Summary: Chowder variations range from state to state, but they all have one thing in common: a sweet, creamy base with delectable seafood.
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