Fresh Summer Corn Chowder with White fish
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(33)
Ingredients
2 servings
- 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
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Preparation
Step 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.
Step 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.
Step 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.
Step 4
Stir in half of the basil. Taste, adjust salt.
Step 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.
Step 6
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