It’s always a pleasure to present seminars at Cabela’s! This weekend we will be talking trout on both Saturday & Sunday. After we show how to clean and fillet trout, we will be cooking up Pacific Northwest Trout Chowder for all to enjoy. This recipe is also great with fresh, frozen or canned clams. See our full schedule below.
Pacific Northwest Trout Chowder
- 3 cups cooked trout
- 4-6 slices bacon, chopped
- 1 cup diced onion
- 3 teaspoons minced garlic
- 1 1/2 cups chopped celery
- 2 1/2 cups cubed sweet potato
- 1 cup chopped, packed dandelion greens, kale or spinach
- 1 1/2 teaspoons dill weed
- 1/2 teaspoon celery salt
- 4 cups fish, chicken or vegetable stock
- 1/4 cup flour
- 2 cups milk
- Salt and pepper to taste
Remove all bones from trout and crumble into bite-sized chunks. In a large pot on medium-high heat, fry bacon until crisp. Remove bacon and sauté onions in bacon grease until soft. Add garlic and celery and continue sautéing 1-2 minutes. Add sweet potato, greens, dill, celery salt and broth. Bring to a boil, then reduce to medium-low heat. Simmer 12-15 minutes or until sweet potatoes are tender. In a small bowl, whisk flour and milk until smooth. Add milk/flour mixture to pot and bring to a low boil, stirring frequently. Reduce heat, add trout and stir until chowder reaches desired thickness. Salt and pepper to taste. Garnish with reserved bacon bits.