Whitefish and Summer Corn Chowder
(Serves 4 hearty bowls)
Ingredients
- 4 tablespoons olive oil
- 4 cup diced white or yellow onion (or sub 1 large shallot)
- 16 ounces new potatoes ( new crop Idaho yellow potatoes 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)
- 2 ear of fresh corn- kernels sliced off
- 2 cup stock ( veggie, chicken or fish) or sub water- or use corn stock (see notes)
- 2 teaspoon kosher salt
- Pepper to taste
- 1/4 cup fresh basil leaves – cut into ribbons or torn
- Optional 4–6 tablespoon half and half
- 1 lb. Michigan Wild Caught Whitefish or use other favorites
- 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 heat down to low and simmer 10 minutes, or until potatoes are fork tender.
While the potatoes are simmering, 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 two cups.
Recipe adapted from Feasting at Home.
