Fresh Summer Corn Chowder with White Fish Recipe
Fresh Corn Chowder with basil and white fish—a light and healthy summery dinner that can be made in under 30 minutes. Use halibut, cod, sea bass, salmon or scallops!
How to Make the Best Fresh Summer Corn Chowder with White Fish
This fresh summer corn chowder with white fish is the perfect light and healthy dinner for warm weather. The sweet, seasonal corn pairs beautifully with tender potatoes and fresh basil, creating a flavorful base for perfectly seared fish. Whether you choose halibut, cod, sea bass, or even salmon, the combination is both satisfying and nourishing.
What makes this recipe special is its simplicity and speed—you can have a restaurant-quality meal on the table in just 30 minutes. The chowder comes together quickly in one pan while you sear the fish in another. The optional splash of half and half adds a touch of creaminess, but the dish is equally delicious without it for a lighter, dairy-free option.
This recipe celebrates the best of summer produce and showcases how simple ingredients can create something truly delicious. The fresh basil stirred in at the end adds a bright, aromatic finish that elevates the entire dish. Serve this chowder as a complete meal or alongside crusty bread for soaking up every last drop.
Fresh Summer Corn Chowder with White Fish
Fresh Corn Chowder with basil and white fish—a light and healthy summery dinner that can be made in under 30 minutes. Use halibut, cod, sea bass, salmon or scallops!
Ingredients
Corn Chowder
Seared Fish
Instructions
Corn Chowder
- Heat oil in a large skillet over medium heat. Add onion and sauté until fragrant, about 3 minutes.
- Add potatoes and corn. Sauté 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.
- 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 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 and adjust salt.
Seared Fish
- 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.
Assembly
- 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
- Use new crop potatoes with thin skin like yellow, red, or Yukon gold for best results.
- Cut potatoes no bigger than ½ inch thick—the smaller you cut them, the faster they will cook.
- For extra flavor, make corn stock by simmering the corn cobs in water before using.
