Rainbow Trout Chowder

A bowl of rich creamy fish chowder with bacon and potato chunks. This is true Canadian comfort food.

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Serves: 4

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  • 1-1/2 tbsp (22 mL) butter    
  • 2 slices smoked Ontario Bacon, diced 
  • 1/2 cup (125 mL) diced Ontario Parsnip
  • 1/2 cup (125 mL) diced Ontario Onion
  • 1/4 cup (50 mL) diced Ontario Celery
  • 2 cloves Ontario Garlic, minced
  • 2 Ontario Yellow Flesh Potatoes, peeled and diced
  • 1-1/2 tbsp (22 mL) all-purpose flour
  • 3 cups (750 mL) fish stock or vegetable broth
  • 1/2 cup (125 mL) Ontario Craft Beer, pilsner or lager (optional)
  • 1/2 tsp (2 mL) chopped fresh Ontario Thyme
  • 1 bay leaf
  • 250 g Ontario Rainbow Trout or Lake White Fish, cut into bite-size pieces
  • 1/2 cup (125 mL) 35% Ontario Whipping Cream
  • Salt and freshly ground black pepper, to taste


  • 2 slices smoked Ontario Bacon, cooked and chopped


In large pot, over medium-high heat, melt butter. Add bacon and cook stirring for 2 minutes. Add parsnip, onion and celery, cook stirring occasionally, for 4 minutes or until softened. Add garlic; cook stirring for 1 to 2 minutes until fragrant. Add potatoes and cook stirring constantly for 4 minutes. Add flour; cook stirring for 2 minutes.

Add stock, beer (if using), thyme and bay leaf; bring to boil. Reduce heat, cover and cook until potatoes are tender, about 30 minutes. Stir in fish and cream; return to simmer, stirring just until the fish is tender and cooked through, about 5 minutes. Remove bay leaf and discard. Season with salt and pepper. Garnish each bowl with chopped bacon.

Nutritional information

1 Serving 

  • PROTEIN: 21 grams
  • FAT: 22 grams
  • CARBOHYDRATE: 28 grams
  • CALORIES: 387
  • FIBRE: 3 grams
  • SODIUM: 585 mg