Fresh Corn Chowder
Fresh Corn Chowder
Ingredients
- 2 tablespoons olive oil
- 1/2 cup diced white or yellow onion
- 8 ounces new potatoes, cut into small dice
- 1 ear of fresh corn, kernels sliced off
- 1 cup stock (veggie, chicken or fish) or water
- 1/2 teaspoon kosher salt
- Pepper to taste
- 1/8 cup fresh basil leaves, cut into ribbons or torn
Optional
- 2–3 tablespoons 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.
3 min - 2
Add potatoes and corn. Sauté 2–3 minutes, add water or stock, salt and pepper and bring to a simmer.
2 min - 3
Cover, turn the heat down to low and simmer 10 minutes, or until potatoes are fork-tender.
10 min - 4
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.
- 5
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.
- 6
Stir in half of the basil. Taste, adjust salt.
- 7
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.
Nutrition
Per serving (based on 2 servings)
