Potato and Corn Chowder with Fish

This potato and corn chowder with fish is a lighter dish that is great in the summer. The addition of fresh basil makes it even better!

I love fresh corn off the cob in the summertime. So I wanted to make something using fresh corn. This dish really came together nicely. I added potatoes and fresh basil with a splash of cream, then topped it off with a piece of seared fish. The result was very yummy.

For the fish, I used cod fillets. But another time I made this dish, I used scallops, which were also delicious. I think halibut could also be good. My suggestion for the potatoes are yukon gold or red. I left the skin on. Both these potatoes have thinner skin that others and there are so many vitamins hanging out in the skin.

You’ll need:

• 1/2 yellow onion, chopped
• 1 clove garlic, minced
• About 8 oz red or yellow (yukon gold) potatoes, diced (skin on)
• 1 large ear of fresh corn, sliced off the cob (or 1 1/2 c frozen corn)
• 1/2 t salt
• 1/4 t black pepper
• 1 c chicken broth
• 6-8 basil leaves, cut into ribbons
• 2 large cod fillets
• olive oil for searing
• paprika
• chili powder
• 1/4 c heavy cream (optional)

The first step is to heat about a tablespoon of olive oil in a large skillet on medium high heat.. Add the chopped onion and saute for about 3 minutes. Next add the garlic and continue to cook for 1 minute.

Add the potatoes and corn and saute for another 2-3 minutes. Add the broth, salt and pepper. Turn the heat down to low, cover the skillet and let it simmer for about 10 minutes. After the 10 minutes, remove the lid and let cook a little longer – until most of the liquid is absorbed.

When most of the liquid is absorbed, add the splash of cream and the basil. The cream is optional, but it really does give the “chowder” some creamy goodness. Throw the basil in and let it sit while you cook the fish.

To cook the fish, heat a different skillet on medium high for a couple of minutes. Pat the fish fillets dry if needed and then rub salt, pepper, chili powder and paprika on both sides. Add another tablespoon of oil to the hot skillet and sear the fish for 3 minutes on each side. If the fish seems really thick, increase your cooking time to four minutes on each side.

Scoop chowder into bowls and top each bowl with a piece of seared fish. You can garnish with more fresh basil if you’d like!

Print Recipe

Potato and Corn Chowder with Fish

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By Denise Palma – Serves: 2-4

Ingredients

• 1/2 yellow onion, chopped
• 1 clove garlic, minced
• About 8 oz red or yellow (yukon gold) potatoes, diced (skin on)
• 1 large ear of fresh corn, sliced off the cob (or 1 1/2 c frozen corn)
• 1/2 t salt
• 1/4 t black pepper
• 1 c chicken broth
• 6-8 basil leaves, cut into ribbons
• 2 large cod fillets
• 2 T olive oil
• paprika
• chili powder
• 1/4 c heavy cream (optional)

Instructions

1

Heat olive oil in a large skillet over medium heat.

2

Add diced onions and cook for 2-3 minutes.

3

Add minced garlic and cook for 1 more minute.

4

Add corn and potatoes.

5

Cook for 2-3 minutes.

6

Add broth, reduce heat to low, cover and let simmer for 10 minutes.

7

Remove lid and let cook another 2-3 minutes or until most of the liquid is absorbed.

8

Add cream and basil, stirring well and set aside.

9

For the fish

10

Pat the fish fillets dry. Rub both sides of each piece of fish with salt, pepper and paprika.

11

Heat a different skillet on medium high heat for about 2 minutes.

12

Add a tablespoon of olive oil and immediately add the fish.

13

Sear for 3 minutes on each side, 4 minutes if the fillets are really thick.

14

Spoon chowder into bowls and top with seared fish.