A summery, fresh and light Corn and Basil Chowder topped with seared Whitefish ( or scallops, shrimp or salmon) and can be made in 30 minutes!
Heat oil in a large skillet over medium heat. Add onion and sauté until fragrant about 3 minutes. Add potatoes and corn. Saute 2- 3 minutes, add water or stock, salt and pepper and bring to a simmer. Cover, turn heat down to low and simmer 10 minutes, or until potatoes are fork tender.
While the potatoes are simmering, heat oil in another skillet. Season fish with salt and pepper and sear each side over medium high heat. Lower heat and cook to your desired doneness. Set aside.
When the potatoes are fork tender, uncover and cook off a little of the liquid. At this point you could add a few tablespoons half and half or soy milk for a little extra creaminess ( cook it for a minute or two to thicken) or simply leave it out.
Stir in half of the basil. Taste, adjust salt.
Right before serving, stir in the remaining basil, saving a little for the top. Dish up the sweet corn”chowder” and top with the seared fish and basil.
For even more corn flavor, scrape the cobs with the end of a knife and gather the “milk”. Place this along with the cobs ( you an cut them smaller) into a pan or pot, covered with water, and simmer on low heat for 30 minutes to make corn stock. Reduce to one cup.