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