Hearty Fish Chowder with Smoked Trout

Let’s Get Cozy with the Ultimate Comfort Bowl

Hey there, kitchen adventurers! Clara here, and if your soul’s craving something that feels like a warm hug on a foggy day, you’ve landed in the right spot. Picture this: tender chunks of white fish and flaky smoked trout swimming in a creamy, thyme-kissed broth, with potatoes so pillowy they practically melt on your tongue. This Hearty Fish Chowder isn’t just dinner—it’s a bowl of pure, smoky magic that’ll make you forget takeout menus exist. I designed this recipe for those nights when you need nourishment that hugs you back—no sad, bland “healthy” food allowed. We’re talking big flavor, wholesome ingredients, and that glorious moment when you catch someone silently licking their spoon. Whether you’re a seafood newbie or a chowder connoisseur, this pot of gold is ready in 35 minutes flat. So grab your coziest sweater—we’re diving spoon-first into comfort!

A Coastal Memory That Sparked This Chowder Love Affair

This recipe? Oh, it’s got roots. Picture 18-year-old me, wide-eyed on a stormy Maine coast trip, shivering in a tiny harbor shack. A fisherman’s wife handed me a chipped bowl of chowder—steamy, smoky, with trout so bold it tasted like campfire stories. I remember the rain drumming on the roof while that first spoonful hit me: creamy, rugged, and alive with the sea. It wasn’t fancy (think mismatched mugs and a crackling radio), but it rewrote my definition of comfort food. Years later, after one too many “meh” store-bought versions, I recreated that memory in my Brooklyn kitchen. I swapped heavy cream for half-and-half (because balance!), added leeks for sweet depth, and kissed it with thyme from my windowsill herb pot. That humble harbor magic? Now it’s bubbling on YOUR stove. Full circle, my friends.

Your Chowder Dream Team: Ingredients & Pro Tips

• 2 oz chopped bacon – Our flavor foundation! It adds smoky umami. Chef’s hack: Freeze it for 10 mins before chopping—clean cuts every time! Vegetarian? Skip it and double the smoked trout.
• 2 tbsp butter – For lush richness. Insider swap: Ghee works beautifully if you’re dairy-sensitive.
• 2 leeks, cleaned & sliced – Sweet, oniony goodness. Wash well! Grit hides in those green layers. No leeks? Sweet onions work.
• 2 tsp thyme – Earthy notes to balance smoke. Fresh is fab, but dried is just fine—rub it between your fingers to wake up the oils!
• 4 cups chicken broth – Savory backbone. Vegetable broth keeps it pescatarian-friendly.
• 1½ cups half-and-half – Creamy without heaviness. Swap: Full coconut milk for dairy-free luxe.
• 1 bay leaf – The stealthy flavor booster. Remove it later—nobody likes a leaf surprise!
• 3 medium potatoes, peeled & chopped – Hearty comfort. Yukon Golds melt dreamily; russets hold shape better. Your call!
• 1 lb white fish (cod/haddock) – Mild, flaky goodness. Tip: Pat it DRY before adding—soggy fish is sad fish.
• ½ lb smoked trout, flaked – The STAR! Smoky, salty depth. Can’t find trout? Hot-smoked salmon is a stellar understudy.
• Salt & pepper – Season like you mean it. Wait until after adding smoked trout—it’s salty!
• Fresh chives – The bright, confetti-like finish! No chives? Scallion greens bring similar pep.Print
  

  Hearty Fish Chowder with Smoked Trout

  ---

  • Author: clarawhitmore
  • Total Time: 45 mins
  • Yield: 6 servings 1x

  Print Recipe

  Pin Recipe

  Description

  A rich and comforting chowder made with tender white fish, smoky flaked trout, potatoes, and leeks in a creamy thyme-scented broth, finished with fresh chives for brightness.

  ---

  Ingredients

  Scale 1x2x3x

  • 2 oz chopped bacon
  • 2 tbsp butter
  • 2 leeks, cleaned and sliced
  • 2 tsp dried or fresh thyme
  • 4 cups chicken broth
  • 1½ cups half-and-half
  • 1 bay leaf
  • 3 medium potatoes, peeled and chopped
  • 1 lb white fish fillets (cod or haddock), cut into chunks
  • ½ lb smoked trout, flaked
  • Salt and pepper, to taste
  • Fresh chives, chopped, for garnish

  ---

  Instructions

  1. In a large pot over medium heat, cook chopped bacon until crisp. Remove bacon and set aside, leaving drippings in the pot.
  2. Add butter to the pot. Once melted, sauté leeks and thyme until softened, about 5 minutes.
  3. Pour in chicken broth, add bay leaf and potatoes, and bring to a simmer. Cook for 12–15 minutes, or until potatoes are tender.
  4. Reduce heat to low. Stir in half-and-half and add white fish chunks. Cook gently for 5–7 minutes, until fish is opaque and cooked through.
  5. Stir in flaked smoked trout and season with salt and pepper to taste. Remove bay leaf.
  6. Ladle into bowls, top with crispy bacon and fresh chives, and serve hot.

  Notes

  • For a thicker chowder, mash a few potatoes in the pot before adding fish.
  • Use seafood stock instead of chicken broth for a more pronounced seafood flavor.
  • Pairs well with crusty bread or oyster crackers for dipping.
  • Smoked salmon can be substituted for smoked trout for a different flavor twist.

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

  Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 4g
  • Sodium: 780mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 22g
  • Cholesterol: 75mg

  Keywords: fish chowder, smoked trout soup, creamy seafood chowder, potato leek chowder, hearty fish stew

Let’s Make Magic: Step-by-Step Chowder Bliss

1. Sizzle that bacon! In your heaviest pot (Dutch ovens are chowder BFFs), cook bacon over medium heat until crisp—about 5 mins. Tip: Don’t rush this! Rendered bacon fat = liquid gold for flavor. Remove bacon with a slotted spoon (save for garnish if you’re fancy!).
2. Butter + leeks = love. Add butter to the bacon drippings. When foamy, toss in leeks and thyme. Sauté until leeks are silky and sweet (5-7 mins)—they should sigh, not brown! Low heat avoids bitterness.
3. Potato party time! Pour in broth, half-and-half, and add bay leaf + potatoes. Critical pro move: Bring to a GENTLE simmer—never a boil—to keep dairy happy and smooth. Cook 15 mins until potatoes are fork-tender but not mushy.
4. Fish finale! Nestle white fish chunks and smoked trout into the broth. Simmer gently 5-7 mins—fish cooks FAST! Overdo it, and it turns tough. When fish flakes easily? Ding! Done.
5. Season & shine. Fish out the bay leaf (gotcha!). Taste before adding salt—smoked trout brings saltiness. Pepper generously. Fold in reserved bacon if using. Ladle into bowls, shower with chives, and listen for the contented sighs.

Serving Up Soul-Warming Happiness

This chowder’s a star solo, but let’s make it a feast! Pour it into deep bowls—wide rims show off those gorgeous chive sprinkles. For crunch, add garlic-rubbed sourdough toast or oyster crackers. Want greens? A zesty kale salad with lemon dressing cuts the richness. And candlelight? Non-negotiable. This bowl deserves ambiance. Pro tip: Pre-warm bowls in the oven (200°F for 5 mins) so your masterpiece stays steamy till the last spoonful!

Shake It Up: 5 Delicious Twists

• “Creamy” Dairy-Free: Swap half-and-half for full-fat coconut milk + 1 tbsp cornstarch slurry. Hello, tropical smokiness!
• Corn & Crab Boost: Add 1 cup sweet corn with potatoes and replace smoked trout with lump crab. Summer in a bowl!
• Spicy Cajun Kick: Sauté ½ diced jalapeño with leeks. Finish with hot sauce and a dash of smoked paprika.
• Root Veg Remix: Swap potatoes for diced sweet potatoes or parsnips. Earthy-sweet vibes!
• Seafood Fest: Add scallops or shrimp with the fish—cook just until opaque (about 3 mins).

Clara’s Kitchen Confessions

This recipe evolved from a near-disaster! First try? I used unstirred coconut milk—it curdled like cottage cheese (RIP). Lesson learned: Gentle heat is NON-NEGOTIABLE. Now, I whisper encouragements to the pot while stirring. Also, I once subbed dried chives for fresh… nope. They turned into weird little hay bits. Live and learn! Over time, I’ve added more smoked trout because—let’s be real—it’s the MVP. My partner calls this chowder “seafood witchcraft,” and honestly? I’ll take it. Make it yours—add more thyme, less bacon, throw in peas… this bowl’s a canvas!

Your Chowder Questions—Solved!

Q: Can I use milk instead of half-and-half?
A: You can, but it might split or taste thin. For best texture, stick with half-and-half OR blend ¾ cup whole milk + ¾ cup heavy cream. If using milk alone, add 1 tbsp flour when cooking leeks to thicken.

Q: Help! My chowder looks thin. Fixes?
A: No panic! Mash a few potatoes against the pot side to thicken it naturally. Simmer uncovered 5 mins to reduce. Next time, cut potatoes smaller—they release more starch!

Q: Can I make this ahead?
A: Absolutely! Cook through step 3 (potatoes done). Cool, then refrigerate. Reheat gently, then add fish—this keeps it tender. Consume within 2 days.

Q: Smoked trout too strong for my crew?
A: Start with ¼ lb! The white fish mellows it. Or mix in flaked cooked salmon. Still too bold? Skip it—add extra bacon or 1 tsp smoked paprika instead.

Nutritional Sunshine (Per Serving)

Calories: ~460 • Protein: 32g • Carbs: 22g • Fat: 28g • Fiber: 3g • Sugar: 5g • Sodium: ~680mg
Note: Stats include all ingredients as listed. Lower sodium? Use low-sodium broth & unsalted butter.