Light and fresh — this 30-minute summer corn chowder features sweet corn, basil, and is topped with pan-seared cod. A perfect healthy meal for warm-weather nights. Video.
Here is one of my favorite summer dinner recipes! A light and fresh basil corn “chowder” meets pan-seared whitefish. I have chowder in quotes, because it’s not soupy! It’s seasoned simply and minimally, allowing the fresh summer flavors to really shine through.
Why you’ll love this Summer Corn Chowder with White Fish & Basil
There is something utterly magical that happens when fresh summer corn and basil come together. A heavenly union!
The corn “chowder” can be made with or without dairy. Perhaps a better way to think of this is as a flavorful sauté for the white fish, rather than a soup or stew. It’s very light, fresh, and summery- not heavy or rich like a real chowder, whatsoever. Hopefully, this makes sense!
What You’ll Need
- White Fish– wild cod, halibut, sea bass, black cod, ( or salmon, shrimp, or scallops)
- Extra Virgin olive oil
- White or yellow onion (or sub 1 large shallot)
- New potatoes (new crop yellow potatoes, red, yukon, or any with thin skin)
- Fresh corn on the cob – (or 1 1/2 cups frozen)
- Chicken or Veggie Stock (veggie, chicken or fish)
- Fresh basil leaves – cut into ribbons or torn
- Optional: half and half or nut milk
- Salt and pepper to taste
Instructions
1.) Prep the veggies.
2.) Saute the veggies 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 sub broth), and season with salt and pepper.
5.) Once the whitefish is seared, serve it over the flavorful corn chowder. This healthy whitefish dinner recipe makes two hearty portions- perfect for date night. 😉
Serving Suggestions
Serve it with a leafy green salad or summer slaw, and dinner is ready!
Storing your White fish Dinner
Leftovers will keep up to 3 days in an airtight container in the refrigerator.
Give it a try this weekend; I think you’ll 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, fresh summer corn and white fish is nothing short of heavenly. Happy summering! xoxo Sylvia
More Summer Dinner recipes!
- Pan-Seared Halibut with Marinated Lemons & Calabrian Chilies
- Sweet Corn Soup with Charred Jalapeño
- 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!
Watch How to Make Summer Corn Chowder with White Fish
Fresh Summer Corn Chowder with White fish
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2
- Category: Main
- Method: Saute
- Cuisine: Northwest
Description
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!
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
- 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
I wish I could post a pic. This was SO good. Make the corn stock (I had to strain the kernels out), it was the game changer.
Yum Stacy! Thanks for circling back to review!
Hi
I am wondering if the chowder (excluding the fish) can be made in advance & warmed up before serving?
thank you! Paula
That should work fine! I’d also save the basil for the reheating.
This was delicious! And so easy to make. Will be making again.
Thank you!
Glad you enjoyed!
This site never misses. I loved this dish. Subtle, yet complex. Light-tasting, yet filling. I’ve never made anything like this and it was a mouth-party. Because I love seasoning, I added garlic powder, onion powder, and a touch of cayenne.
Awww… thanks! So happy you enjoyed this!
Looking forward to making today with fresh corn and potatoes from my farm stand. Has anyone tried freezing and if so how was it after thawing??
Sounds lovely, Karen! I have yet to try freezing- let us know if you do!
This was amazing! What a perfect combination of fresh flavors!
Thanks so much! Glad you enjoyed!
So flavorful, adaptable to other veggies at the last minute. So simple your 10 year old future chef can make with supervision. I’ve made this recipe multiple times. Next time I’ll use scallops with tarragon as the herb.
Awesome to hear CherieDe! Scallops would be good here!
Have made this many times since finding recipe. FANTASTIC and whole family loves it.
Great to hear Colt!
Wow! Fantastic way to consume any white fish. Our new go to recipe. Made it with frozen Tilapia and it was amazing.
Perfect Colt!
Loved this recipe ! Used bass and omitted the half and half, added a generous squeeze of fresh lemon juice before serving. Amazing 😋
Perfect Diane! Glad you enjoyed!
This was a fabulous meal. Surprising how such few ingredients combined make up a memorable yet easy dinner entrée. I can’t wait to make again and serve to guests.
So happy you enjoyed this Kate!
This is a 10/10! So easy and so so delicious. I’ll be making this on repeat for the rest of the summer!
Great to hear Lauren!
Just made this with Chilean sea bass and it was delicious! 3rd recipe I’ve tried on this site and all three were winners. Thank you!
Thanks so much Christy- really appreciate this!
Absolutely delicious! Thank you for creating and sharing such fantastic recipes!
Thanks so much- happy you enjoyed this!
enjoy
Another fantastic recipe! This is my “go to” place for full flavor, freshness and seasonal deliciousness! This recipe was simple yet packed with flavor- our magic! Thank you Sylvia, you never disappoint!
I’m so glad you enjoyed this Melissa!
Question—do you think this would be good with lump crab meat as a soup?
Melissa, it sounds good to me!
Surprisingly delicious. For such simple seasoning- I assumed I would need to jazz it up a bit. I did not. It had plenty of flavor. We have made it twice – with rave reviews.
I did not have fish – so I used frozen Costco shrimp. I tossed the shrimp in a little olive oil and miso sauce then grilled them on the grill pan to get some char marks. Then I finished them in the chowder/soup to cook another 5 min. I did not add cream nor did it need it. Really great recipe. I think it would be great with a mix of seafood too… Sort of a low country boil style. Thanks for your great recipe!
thanks Annie, glad you enjoyed this!
I absolutely loved this soup! You are so right, Sylvia – the basil and fresh corn flavors are lovely together! I really enjoyed it without adding cream – keeping it light and fresh for summer.I just sautéed the fish with a shallot and white wine and it was just fine and gave a little more richness.
Thanks Jill! Great to hear from you and hope your summer is going well!
Another WINNER! Is there anything else from FAH?!!! We made this dish last night and topped it off with grilled halibut and sockeye salmon. It was FANTASTIC! Next time I think I will try using Thai Basil rather than the regular basil (since I have both in the garden). I think it would have been a lovely touch. Thanks again, Sylvia, for knocking it out of the park! Your recipes totally ROCK!!!
Thanks Tammy! Love the idea of Thai Basil too! Brilliant!
Delicious as always…Sylvia you have made cooking fun again.
Great to hear Beth!