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Hot Smoked Trout and Sour Corn Chowder


For the sour corn:

14 ounces fresh corn kernels

½ cup spring water

¾ cup white vinegar

1 bay leaf

1 cinnamon stick

1 dried red chile

For the chowder:

3 tablespoons unsalted butter

1 medium yellow onion, finely chopped

1 small celery stalk, finely chopped

1 small head cauliflower, roughly chopped

3 cups fish stock

¼ cup heavy cream

2 cups sour corn, plus more for garnish

12 ounces hot-smoked trout fillets, skinned and flaked

Salt and pepper to taste

Garnish: Thinly sliced scallions


  1. Make the sour corn: Place corn in a non-reactive bowl. In a medium pot over high heat, combine water, vinegar, bay leaf, cinnamon stick, and chile. Bring to a rolling boil for 5 minutes. Pour over corn and set aside. Once cool, cover and refrigerate overnight.
  2. Make the chowder: In a large pan over low heat, melt butter. Add onions and celery and cook, stirring frequently, until softened but not browned, about 5 minutes. Add cauliflower, stock, and cream. Bring to a boil, then simmer for 8 minutes. Once cauliflower is soft, use an immersion blender or transfer to a food processor and carefully blend until smooth. Pour chowder back into pot and stir in cauliflower florets and sour corn. Simmer over medium heat for 5 minutes, then season to taste with salt and pepper.
  3. Ladle chowder into bowls and garnish with flaked trout, sour corn, cauliflower florets, and scallions.

From Durham’s Ultimate Seafood Joint.

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