Roast the corn

• Heat part of the olive oil in a skillet and add the corn kernels.
• Roast until golden and caramelized, stirring occasionally.
• Reserve some corn for garnish and some for blending.

Soften the leeks and aromatics

• Melt the butter in a stockpot and add the sliced leeks.
• Sauté until softened and sweet.
• Add the garlic, thyme and smoked paprika and cook briefly until fragrant.

Simmer the potatoes

• Add the diced potatoes, stock and bay leaf.
• Simmer until the potatoes are tender.
• Remove and discard the bay leaf.

Blend for a velvety broth

• Blend part of the potato-broth mixture with the reserved roasted corn until smooth.
• Return the blended mixture to the pot.

Add the dairy

• Stir in the evaporated milk, cream and the remaining roasted corn.
• Heat gently without boiling, then season with salt and pepper.

Poach the trout

• Season the trout with salt, garlic powder, pepper, thyme and olive oil.
• Keep the fillets in large portions and gently poach them in the chowder.
• Remove and gently flake the trout.

Cook the shrimp

• Season the shrimp with the remaining salt, garlic powder, pepper, paprika and olive oil.
• Add the shrimp to the chowder and simmer until opaque and cooked through (63 °C).
• Return the flaked trout to the pot.

Make the lemon brown butter

• Brown the butter in a saucepan until nutty and golden.
• Remove from the heat and carefully stir in the lemon juice.

Finish and serve

• Ladle the chowder into bowls.
• Drizzle with the lemon brown butter.
• Top with the reserved roasted corn, chives and lemon zest.