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Trout and Clam Chowder Soup – A delicious take on a classic dish

Trout and Clam Chowder Soup – A delicious take on a classic dish

A big “thank you” goes out to Mandy for sharing this recipe with us. She recommends giving this a go when you have leftover trout from a fish fry!

  • 900ml chicken broth
  • 1 bottle of clam juice
  • 1 & 1/2 cups of water
  • 1 can of baby clams
  • 1-2 cooked, and deboned trout
  • 3 medium potatoes cut into small cubes or thinly sliced.
  • 1 cup frozen corn kernels
  • 3/4 cup chopped green onions or leeks
  • 1 tsp poultry seasoning
  • 2 tsp chicken oxo
  • 1/2 tsp paprika
  • 2 tsp black pepper
  • 1-2 tsp of parsley
  • 4 strips of bacon, cubed and fried crispy.
  • 2 cups cream or milk

Pour broth, clam juice, and water into a large pot.  

Add the clams, trout, potatoes, and corn.  

Bring to a boil; then add the bacon, leeks or onions and spices.  

Add the creamo, or milk, depending on your preference.  

Bring to a boil again, and let simmer for 30-45 minutes, until the potato slices are soft.

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