Homemade chowder is hearty enough for a cold, rainy-day meal but is deceptively light enough for a summertime meal as well.
In This RecipeIn a medium saucepot, combine the butter and garlic and cook over medium-low heat until the garlic is fragrant, about 2 minutes. Add the onion and continue cooking until the onion is soft, about 5 minutes. Add the corn and cook for 1 minute.
Increase the heat to medium-high, add the wine, and let it reduce by half, 1 to 2 minutes. Add the stock and milk and bring to a simmer. Add the thyme leaves and potatoes, reduce to a gentle simmer, and cook until the potatoes are soft but not falling apart and the stock and milk have reduced by one-quarter or so, about 15 minutes.
Add the cream, scallion, and smoked trout. Bring the chowder back to a simmer and remove from the heat. Season with salt and pepper. Spoon the chowder evenly into two bowls and garnish with a few dill fronds and a crack or two of black pepper.
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