Ingredients

• 2 onions , finely chopped, divided
• 1 skin-on trout , boned
• 1 , 12 fluid ounce
• 1 lemon , sliced
• 4 ounces salt pork , cubed
• 2 tablespoons butter
• 3 stalks celery , diced
• 2 , 14.5 ounce
• 2 potatoes , cubed
• salt and ground black pepper to taste
• 2 cups heavy whipping cream
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives

Instructions

1. 1 Heat 1 onion, trout, beer, and lemon in a heavy-bottomed pot to a boil; reduce heat to medium and cook until trout easily flakes with a fork, about 15 minutes. Transfer trout to a flat work surface; remove and discard skin. Discard onion, beer, and lemon.
2. 2 Cook salt pork in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Reserve drippings. Drain salt pork on paper towels.
3. 3 Melt butter in the same skillet. Add celery and remaining 1 onion; sauté until almost tender, about 5 minutes. Transfer to the pot. Stir in chicken stock, potatoes, salt, and black pepper; bring to a boil. Reduce heat to medium-low; simmer until potatoes are tender, about 20 minutes.
4. 4 Add trout, salt pork, and heavy cream to the pot; cook until chowder is heated through, about 5 minutes. Garnish servings with parsley and chives.

Nutrition per serving