Summer Corn Chowder with White fish
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!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2
- Category: Main
- Method: Saute
- Cuisine: Northwest
Ingredients
- 2 tablespoons olive oil
- ½ 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 ½ 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)
- ½ teaspoon kosher salt
- Pepper to taste
- ⅛ 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
Keywords: corn chowder, corn recipes, fish and corn, fish and corn chowder, corn chowder with fish, salmon corn chowder, corn chowder with salmon