How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cook The Book: Smoked Trout Chowder?

You need 12 ingredients. The key ingredients include: 1 tablespoon butter, 2 medium leeks, white and light green parts only, cut lengthwise and thinly sliced (about 1 1/2 cups), 2 stalks celery, cut into 1/2-inch dice (about 1 1/2 cups), 1 medium carrot, cut into 1/2-inch dice (about 1 1/2 cups), and more.

Is Cook The Book: Smoked Trout Chowder suitable as seafood?

Yes, Cook The Book: Smoked Trout Chowder falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Cook The Book: Smoked Trout Chowder?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Smoked Trout Chowder Recipe

Name: Cook The Book: Smoked Trout Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 2 medium leeks, white and light green parts only, cut lengthwise and thinly sliced (about 1 1/2 cups); 2 stalks celery, cut into 1/2-inch dice (about 1 1/2 cups); 1 medium carrot, cut into 1/2-inch dice (about 1 1/2 cups); 2 cloves garlic, minced (about 1 tablespoon); 2 medium Yukon gold potatoes, cut into 1-inch chunks; 2 cups water; 1/2 pound hot- or cold-smoked trout, broken into chunks; 3 cups whole milk; Kosher salt and freshly ground black pepper; 2 tablespoons chopped fresh chives; Chowder crackers

Warm up with this hearty Cook The Book: Smoked Trout Chowder recipe. Made with butter, leeks, stalks celery and carrot. Easy step-by-step instructions i…

This Cook The Book: Smoked Trout Chowder relies on simple, everyday ingredients such as butter, water, whole milk and chopped fresh chives. It comes together quickly and makes 4 servings, at about 186 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Cook The Book: Smoked Trout Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

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