Buttery Trout with Creamy Corn & Bacon Chowder

Instructions

1. Step
   Place the corn directly over the grill while still in the husk. Let it char and steam for about 15–20 minutes, turning occasionally, until tender. If cooking at home, place the corn, still in its husk, on a foil-lined baking sheet under a preheated broiler. Broil for 15–20 minutes, turning every 4–5 minutes, until the husks are deeply browned in spots and the corn is tender.
2. Step
   Once cool enough to handle, peel back the husks and slice the kernels off the cob.

Starting the Chowder

1. Step
   Set a large skillet or cast-iron pan on the grill or on the stovetop over medium heat.
2. Step
   Add the diced bacon and cook until crispy and the fat has rendered. Remove the bacon with a slotted spoon and set aside, leaving a bit of the bacon fat in the pan.
3. Step
   Add the butter, onion, and garlic. Cook for 3–4 minutes until soft, sweet, and fragrant.
4. Step
   Add the potatoes, grilled corn, milk, and whipping cream. Season generously with salt and cracked black pepper.
5. Step
   Let everything simmer gently until the potatoes are fork tender and the chowder has thickened slightly, about 15–20 minutes.

Cooking the Trout

1. Step
   Place the trout fillet onto a large sheet of foil. Season with salt and pepper, then scatter over the cubed butter, lemon slices, and fresh herbs.
2. Step
   Wrap tightly into a sealed foil packet and place over the grill. Cook for about 10–15 minutes depending on thickness, until the trout flakes easily with a fork. If cooking in the oven, preheat the oven to 400°F (200°C), place the foil packet on a baking sheet and bake for 12–15 minutes, until the trout flakes easily with a fork. The fish will steam in its own buttery lemon juices.

Finishing the Chowder

1. Step
   Once the potatoes are cooked and the chowder is rich and creamy, stir the bacon back in.
2. Step
   Finish with a big squeeze of fresh lemon juice, lots of chopped dill, and the chives or parsley.
3. Step
   Taste the chowder and adjust seasoning — it should be creamy, bright, and well seasoned.

Plating

1. Step
   Spoon the chowder into bowls or small cast iron skillets.
2. Step
   Lay the buttery roasted trout right over top and finish with extra herbs, black pepper, and another squeeze of lemon. Then just flake the trout straight into the chowder and enjoy!