Hot Smoked Trout and Sour Corn Chowder

By: Hannah Lee Leidy
Photo by Felicia Perry Trujillo

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Serves 4

    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.

  • From Ricky Moore, Saltbox Seafood Joint, Durham, North Carolina

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