Hot Smoked Trout and Sour Corn Chowder
recipe yields Serves 4 - 14 ounces fresh corn kernels - ½ cup spring water - ¾ cup white vinegar - 1 bay leaf - 1 cinnamon stick - 1 dried red chile - 3
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.
Cooking tools:
- Immersion blender
- Food processor
- Refrigerator
- Stove
- Pot
- Pan
- Mixing bowl
- Ladle
- Serving bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 14 ounces fresh corn kernels
- ½ cup spring water
- ¾ cup white vinegar
- 1 bay leaf
- 1 cinnamon stick
- 1 dried red chile
- 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
- pepper
- Garnish: Thinly sliced scallions
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