Preparation

• 1. Preheat grill to high. Clean and oil grate.
  2. Grill corn, turning occasionally, until charred and cooked, 8 to 10 minutes. Transfer to a plate. When cool enough to handle, slice kernels off cob and set aside.
  3. Melt butter and oil in a large pot over medium heat. Add onions. Cook, stirring occasionally, for 5 minutes. Add celery,
  potatoes, garlic, corn and salt. Cook, stirring, until garlic is fragrant, about 2 minutes. Sprinkle in flour and cook, 1 minute. Add wine and cook, stirring, until almost all liquid has been absorbed. Pour in vegetable broth and clam juice. Bring to a boil then reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until potatoes are tender and chowder thickens slightly, 10 to 12 minutes.
  4. Stir in halibut pieces and cook until halibut is barely cooked, 2 to 3 minutes. Gently stir in flaked smoked trout and cream, cook until warmed through, 3 minutes. Remove from heat. Serve sprinkled with dill and crackers on side.