Corn “Chowder” Sauté | Beauty and Her Feast

By kikilu — September 04, 2013

I have a love affair with corn. Stripped down with nothing on it. Raw. Grilled. Sautéed. And yes, slathered with butter. I'm like the Bubba Gump of corn. So, this recipe is a quick and easy sauté inspired by corn chowder. It's all the fixings and flavors of a chowder made in a skillet. Grill some chicken or sear some fish or scallops to pair with the corn. Adjust the liquids if you want to make creamier. It's a lovely dish for dinner guests. 


Corn "Chowder" Sauté

By kikilu Published: September 4, 2013

  • Yield: 4-6 Servings

by Kiki Luthringshausen | Beauty and Her Feast



  1. In a large, deep skillet brown the bacon until crispy. Remove to a plate lined with paper towel and set aside.
  2. Using the reserved bacon fat, add the canola oil if needed and heat. Add the potatoes the skillet and cook until just tender.
  3. Add the onions and red pepper and cook until nicely browned, season with salt and pepper.
  4. Meanwhile, start the fish. Season the fish generously with sea salt and freshly ground pepper. Heat a nonstick skillet with olive oil on medium-high heat.
  5. As the fish cooks separately, add the chicken stock, cream, bacon and the corn to the potatoes. Stir and continue cooking for a few minutes.
  6. Taste and adjust seasoning. As soon as the fish is done, spoon the corn mixture onto a plate, then top with a piece of fish.
  7. Drizzle some good-quality olive oil over the fish. Serve.

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