Smoked Trout Chowder Recipe


  • 1 bottle clam juice
  • 4 tablespoons chicken flavored Better than Bouillon in 1 quart water or 1 quart chicken stock or broth
  • 2 celery stalks, diced
  • 2 carrots, thinly sliced
  • 1 sweet onion, diced
  • 2 cups whole cream
  • 2 tablespoons butter
  • Salt and pepper, to taste
  • Trout, pre-smoked or smoked with smoker or oven, instructions to follow
  • Crusty bread or sliced baguettes, for serving

Ingredients for Smoked Trout Marinade

  • 2 parts Bragg's amino acides or soy sauce
  • 1 part brown sugar
  • 1 part pure maple syrup

Ingredients for Smoked Trout Dry Seasoning

  • 1 part brown sugar
  • 1 part kosher salt
  • ½ part black pepper

Instructions for Smoked Trout

To smoke trout in the smoker, season or marinate fish for at least one hour. Cook in the smoker at 180°F with pellets or chips for 3–4 hours, depending on the size of the fish.

To smoke trout in the oven, place seasoned/marinated fish on a sheet pan, skin side down. Place mid-oven, on the center rack. In another sheet pan, add water and 1 tablespoon liquid smoke. Place at the bottom of the oven. Cook at 180°F for 3–4 hours, depending on the size of the fish. Add water to the bottom pan as necessary to prevent scorching.

Instructions for Chowder

Add chicken stock mixture, bottle of clam juice, and cut vegetables to a pot. If needed, add more water to just cover the vegetables. Bring to a boil and cook until the vegetables are tender, about 30 minutes.

Add the whole cream, butter, salt, and pepper. Serve in a bowl with crumbled smoked fish. Serve with crusty bread, sliced baguettes, and additional salmon on the side.

Additional Fish Recipes to Try: Backcountry Wild Trout, Landlocked Coho Salmon, Rock Fish, and Salmon Civiche.