Hot Smoked Trout Chowder

  • Produced from trout fillets
  • Hot smoked with fruitwoods and hardwoods
  • 2-3 fillets per package
  • Skin on

1 Hour
2 servings


– 1 medium onion, chopped
– 1 tablespoon butter
– 2 cups whole milk
– 1 cup ranch salad dressing
– 8oz Ducktrap Hot Smoked Rainbow Trout fillets
– 9oz of frozen broccoli cuts
– 1 cup cubed of cheddar cheese
– ¼ teaspoon garlic powder
– Salt and pepper to your liking


Start to sauté onions with butter on a large skillet until golden. To continue, transfer to a slow cooker and proceed to add hot smoked trout, milk, dressing, cheese and garlic powder. Cover and cook on high for 1-2 hours. Add salt and pepper to your liking. Finalize topping with trout pieces. Enjoy!