Fresh Corn Chowder with basil and white fish -a light and healthy summery dinner that can be made in under 30 minutes. Use halibut, cod, sea bass, salmon or scallops! Video.
There is something utterly magical that happens when fresh summer corn and basil come together. A heavenly union!
Fresh Corn Chowder with Basil and White Fish is seasoned simply and minimally, allowing the fresh summer flavors to really shine through. This simple, light, 30-minute dinner is quick and easy enough for a weeknight meal, yet special enough for Sunday supper.
What I love about this recipe
The corn “chowder” can be made with or without dairy- and perhaps a better way to think of this is more like a flavorful vegetable base for the fish, rather than a soup or stew. It’s very light, fresh and summery- not heavy or rich like a real chowder, what-so-ever. Hopefully, this makes sense.
In the photo above I added a splash of half and half, and in the photo below, I left it out completely for a cleaner, leaner version. Both were good. This week I partnered with heart-healthy, gluten-free, highly nutritious Idaho Potatoes, and featured their new crop Idaho yellow potatoes in the recipe.
Fresh Corn Chowder Video
Ingredients in Fresh Corn Chowder:
- olive oil
- white or yellow onion (or sub 1 large shallot)
- new potatoes (new crop yellow potatoes, red, yukon, or any with thin skin)
- ear of fresh corn- (or 1 1/2 cups frozen)
- 1 cup stock (veggie, chicken or fish)
- fresh basil leaves – cut into ribbons or torn
- Optional: half and half or nut milk
- Fish- halibut, sea bass, wild Alaskan cod, haddock, salmon, black cod, shrimp, or scallops
- salt and pepper to taste
How to make Corn Chowder
1.) Prep all the veggies.
2.) Saute in a large skillet with olive oil, then cover and steam.
3.) While the chowder is cooking, pan-sear the fish.
Here I’ve used Alaskan Cod, but salmon, sea bass, black cod, halibut, shrimp, or scallops would also work well.
4.) To the tender corn and potatoes, add a little splash of half and half ( or broth), and season with salt and pepper.
5.) Once the fish is seared, serve it over the flavorful corn chowder.
This recipe makes two hearty portions- perfect for date night. 😉
The fresh corn “chowder” is so light and healthy and together with the basil, it’s really delicious!
Give it a whirl this weekend, I think you will love how easy it is to make, and how adaptable it is – use any fish or seafood you like or have on hand in your freezer.
To me, the combination of fresh basil and fresh summer corn is nothing short of heavenly. Happy summering!
More recipes you may enjoy
- Pan-Seared Halibut with Marinated Lemons & Calabrian Chilies
- Fennel Crusted Halibut with Asparagus Sauce
- Pan-Seared Halibut with Lemony Zucchini Noodles
- Cornmeal Crusted Halibut with Summer Succotash
- Roasted Mustard Seed White Fish with Potato-Brussel Sprout Hash
- 20 Simple Healthy Fish Recipes!
Fresh Corn Chowder with basil and white fish -a light and healthy summery dinner that can be made in under 30 minutes. Use halibut, cod, sea bass, salmon or scallops!
- 2 tablespoons olive oil
- 1/2 cup diced white or yellow onion (or sub 1 large shallot)
- 8 ounces new potatoes (new crop yellow potatoes, red, yukon, any with thin skin) – cut into small dice (no bigger than 1/2 inch thick- the smaller you cut them, the faster they will cook)
- 1 ear of fresh corn- kernels sliced off ( or 1 1/2 cups frozen)
- 1 cup stock ( veggie, chicken or fish) or sub water- or use corn stock (see notes)
- 1/2 teaspoon kosher salt
- Pepper to taste
- 1/8 cup fresh basil leaves – cut into ribbons or torn
- Optional 2–3 tablespoon half and half
- 8 ounces fish- halibut, sea bass, wild Alaskan cod, haddock, salmon, black cod, shrimp, scallops
- olive oil for searing
- salt and pepper to taste
- 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 the heat down to low and simmer 10 minutes, or until potatoes are fork-tender.
- While the potatoes are simmering, sear the fish. 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.
- Serving Size: ( with the inclusion of 3 tablespoons of half and half- feel free to leave this out!)
- Calories: 414
- Sugar: 7.3 g
- Sodium: 260.3 mg
- Fat: 18.7 g
- Saturated Fat: 4.1 g
- Carbohydrates: 34.7 g
- Fiber: 3.6 g
- Protein: 27.8 g
- Cholesterol: 60.2 mg
Keywords: corn chowder, corn recipes, fish and corn, fish and corn chowder, corn chowder with fish, salmon corn chowder, corn chowder with salmon