Corn and Basil Idaho® Potato Chowder with Whitefish

Corn and Basil Idaho® Potato Chowder with Whitefish

Sylvia Fountaine
Food Blogger
Feasting at Home

Yield: 2

A summary, fresh and light corn chowder topped with seared Whitefish (or scallops, shrimp or salmon) with simple flavors, that can be made in 30 minutes!

Read Sylvia's full post here



  1. Heat oil in a large skillet over medium heat.
  2. Add onion and sauté until fragrant about 3 minutes.
  3. Add potatoes and corn. Sauté 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.
  4. While the potatoes are simmering, heat remaining 1 tablespoon 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. If desired, add a few tablespoons half and half or soy milk for a little extra creaminess (cook for a minute or two to thicken).
  6. Stir in half of the basil. Taste and adjust seasonings.
  7. Right before serving, stir in the remaining basil, saving a little for the top.
  8. Dish up the sweet corn chowder and top with the seared fish and basil.