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.

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!

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

Summer Corn and Basil "Chowder" topped with Seared White Fish- a light and fresh summery dinner that can be made in under 30 minutes. | www.feastingathome.com

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.

Summer Corn and Basil "Chowder" topped with Seared White Fish- a light and fresh summery dinner that can be made in under 30 minutes. | www.feastingathome.com

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.

Summer Corn and Basil "Chowder" topped with Seared White Fish- a light and fresh summery dinner that can be made in under 30 minutes. | www.feastingathome.com

5.) Once the fish is seared, serve it over the flavorful corn chowder.

This recipe makes two hearty portions- perfect for date night. 😉

Summer Corn Chowder with Basil and White Fish- a light and fresh summery dinner that can be made in under 30 minutes. | www.feastingathome.com

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!

xoxo

Sylvia

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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!

Fresh Summer Corn Chowder with White fish


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

Units Scale
  • 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 23 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

  1. 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.
  2. 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.
  3. 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.
  4. Stir in half of the basil. Taste, adjust salt.
  5. 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

Keywords: corn chowder, corn recipes, fish and corn, fish and corn chowder, corn chowder with fish, salmon corn chowder, corn chowder with salmon

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. Wow! Fantastic way to consume any white fish. Our new go to recipe. Made it with frozen Tilapia and it was amazing.

  2. Loved this recipe ! Used bass and omitted the half and half, added a generous squeeze of fresh lemon juice before serving. Amazing 😋

  3. 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.

  4. This is a 10/10! So easy and so so delicious. I’ll be making this on repeat for the rest of the summer!

  5. 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!

  6. Absolutely delicious! Thank you for creating and sharing such fantastic recipes!

  7. 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!

  8. 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!

  9. 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.

  10. 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!!!