Trout chowder

One day, I discovered that I had a bunch of trouts in my freezer. Delicious trouts from Lac Saint-Pierre (the best), but they had been in the freezer a little long, so I didn't feel I could serve them as a fish meal (typically, simply pan fried in butter and shallots). So I decided to improvise and make a trout chowder, using standard clam chowder ingredients. Turns out, it was a big hit. But since I had improvised it, I could tell you how I went about it. So instead, I offer this recipe from my Dad, which I expect is even better!


  • 10 small trouts (headless). 
  • Salt, pepper (to taste). 
  • Chervil (to taste). 
  • 1 small white onion, chopped. 
  • A handful of celery leaves, chopped.
  • 1 cup dry white wine. 
  • Cold water. 
  • 2 green onions, chopped. 
  • 2 carrots, cut in small cubes. 
  • 2 sticks of celery, chopped. 
  • 2 small potatoes, cubed. 
  • Basil. 
  • Parsley. 
  • 1 cup 35% cream.


  • Place trouts, salt, pepper, chervil, onion, celery leaves and wine in a large pot. 
  • Add water, only enough to cover the trouts. 
  • Bring to a boil and simmer for 15 to 20 minutes. 
  • Remove trouts and remove skin and bones and keep flesh aside. 
  • Add green onion, carrots, celery and potatoes to the liquid. 
  • Simmer for 20 minutes or until vegetables are done. 
  • Add salt, pepper, basil, parsley. 
  • In a separate pot, heat up the cream slowly. 
  • Add cream to the soup. 
  • Add trout flesh to the soup 5 or 10 minutes prior to serving. 
  • Bon app├ętit!