Smoked trout chowder: because who doesn’t want to feel fancy while devouring comfort food? This isn’t your everyday soup—it’s got leeks, fennel, and a splash of wine to keep things interesting.

This recipe is as sophisticated as it gets while still letting you enjoy the joy of crispy bacon bits and a creamy broth. Plus, with all those veggies, you can convince yourself it’s healthy.

Trout Chowder Recipe

You can use smoked steelhead or rainbow trout for this recipe. Both offer a delicate, smoky flavor. I like both but I personally prefer river caught trout.

Lake trout tends to have a mushier texture, while river-caught trout are firmer due to constantly battling the current, giving them a natural ‘workout.’ However, the chunky texture of this recipe works well with any type of trout.

Here is Why This Recipe Works

Smoky Goodness: The smoked trout isn’t just for show—it brings a rich, mouth-watering flavor that makes you wonder why you ever settled for plain old chowder.

Comfort Food with a Twist: Creamy, hearty, and packed with veggies, this chowder hits the spot while still feeling a bit fancy.

Perfect for Any Season: Whether it’s a chilly winter night or a cool summer evening, this chowder is versatile enough to enjoy year-round.

Bacon Bliss: Because let’s face it, everything is better with crispy bacon bits. It’s the ultimate topping for showing off.

If you like trout recipes, try our smoked trout dip or our whole rainbow trout recipe. And our cedar plank trout has a wonderfully smoky flavor.

Ingredients used for smoked trout chowder.

The Ingredients

Meat: Bacon, smoked trout
Produce: Leeks, fennel bulb, garlic cloves, carrots, celery, potatoes, fresh thyme leaves, fresh dill
Pantry: Chicken broth, Olive oil, Old Bay seasoning, salt, freshly ground black pepper
Dairy: heavy cream
Other: white wine

Substitutions

Bacon: Substitute with turkey bacon or diced ham.
Leeks: Use chopped onions.
Fennel bulb: Substitute with celery or a combination of celery and a pinch of fennel seeds.

Four photos showing how to make smoked trout chowder.

Variations

Spicy Smoky Chowder: Add a diced jalapeño and a pinch of red pepper flakes when you sauté the vegetables. You can also finish the swith a drizzle of hot sauce for an extra spicy punch.

Creamy Coconut Trout Stew: Replace the heavy cream with coconut milk. This will give the recipe a subtle coconut flavor that pairs well with the smoky trout. Garnish with fresh cilantro.

A collage of four pictures showing how to make trout chowder.

Tips for Success

Pureeing a portion of the soup gives it a creamy texture without needing as much cream.
Make sure to remove all the bones and skin from the fish before adding it to the pot.
Taste the stew before serving and adjust the seasoning as needed. The smoked trout and bacon can be quite salty, so you might not need to add much additional salt.

Storage

Refrigerator: Transfer the leftovers to an airtight container and store it in the fridge for up to 3 days.

Freeze for Later: You can freeze the chowder for up to 3 months. The texture of the potatoes will change slightly but it will still be good.

Reheat Gently: Reheat on the stove over low to medium heat. If it’s too thick, add a splash of chicken broth or water.

Can I use fresh trout instead of smoked trout?

Yes, but you may need to add a bit of salt. And if you want that smoky flavor, add a drop of liquid smoke or smoky paprika.

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Smoked Trout Chowder

This rich smoked trout and vegetable chowder breaks from the norm. It’s thick, creamy, and centered around hearty smoked fish, bringing a refreshing twist to dinner. Topped off with crispy bacon, a dash of dill, and a drizzle of olive oil for that extra layer of richness. Serve it piping hot with a side of crusty bread and watch it effortlessly impress, no standard fare here.

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Prep Time: 15

Cook Time: 30

Servings: servings

Calories: 279kcal

Author: Pat Nyswonger

Ingredients

4 strips bacon diced
2 leeks white and light green only, sliced
1 medium fennel bulb diced
2 garlic cloves minced or grated
1 teaspoon Old Bay seasoning
1 cup diced carrots
1 cup diced celery
8 ounces baby Yukon Gold potatoes halved
2 tablespoons fresh thyme leaves
4 cups chicken broth
1 cup dry white wine
1-¼ pound smoked trout skin and bones removed
½ cup heavy cream
Salt and freshly ground black pepper
Fresh dill for garnish

Instructions

In a 4-quart Dutch oven or large saucepan set over medium heat, add the diced bacon and cook for 4-5 minutes until golden and crispy. Remove the bacon with a slotted spoon and drain on a paper towel, reserve until needed. Pour off all but 2 tablespoons of the bacon drippings.
Add the leek and fennel to the pot and cook until softened, stirring occasionally, about 5 minus. Add the garlic and the Old Bay seasoning and cook until the garlic is fragrant.
Add the carrots, celery, potatoes and the thyme. Sauté until the vegetables become slightly tender, stirring occasionally.
Pour in the broth and white wine, bring the pot to a boil, reduce the heat to low, cover the pot and simmer for 20 minutes.
Remove 1-½ cups of the soup and puree in a blender until smooth, then return the puree to the soup pot.
Break the smoked trout into bite-size pieces and add to the pot. Cover the pot and simmer for 5-6 minutes. Gently stir the cream into the chowder, taste and adjust seasoning if necessary.
Ladle the chowder into soup bowls, garnish each serving with the reserved bacon, fresh dill and a drizzle of olive oil. Serve with warm, crusty bread.