Hot Smoked Trout and Sour Corn Chowder - The Local Palate

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 and pepper to taste
• Garnish: Thinly sliced scallions