Summer Corn Chowder topped with pan-seared white fish- a light and healthy summery dinner that can be made in under 30 minutes. Use salmon, halibut, cod, or sea bass!
There is something utterly magical that happens when fresh summer corn and basil come together. Here’s a simple, light, 30-minute dinner, quick and easy enough for a weeknight meal, yet special enough for Sunday supper – Summer Corn Chowder with Basil and White Fish. Seasoned simply and minimally, the fresh summer flavors really shine here.
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.
So….it starts with fresh sweet, summer corn, new potatoes, shallots and fresh basil.
This is sautéed in a large skillet, then covered and steamed.
While this is cooking, sear the fish. Here I’ve used Alaskan Cod, but salmon, sea bass, black cod, halibut or even shrimp or scallops would work well too.
Once the fish is seared, serve it over the flavorful corn chowder.
This recipe makes two hearty portions.
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 sweet corn is nothing short of heavenly. Happy summering!
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- 20 Simple Healthy Fish Recipes!