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 September 4, 2013Published:
- Yield: 4-6 Servings
by Kiki Luthringshausen | Beauty and Her Feast
- 3 ears of corn removed from cob
- 1/2 Vidalia onion finely chopped
- 1/2 red pepper seeds removed, finely chopped
- 3/4 lb fingerling potatoes cut into 1/2" cubes
- 5 slices bacon coarsely chopped
- 1/2 cup chicken stock
- 1/2 cup heavy whipping cream
- 2 tablespoons olive oil plus more for drizzling
- sea salt and freshly ground pepper
- 4 pieces flakey white fish such as tilapia or snapper
- In a large, deep skillet brown the bacon until crispy. Remove to a plate lined with paper towel and set aside.
- Using the reserved bacon fat, add the canola oil if needed and heat. Add the potatoes the skillet and cook until just tender.
- Add the onions and red pepper and cook until nicely browned, season with salt and pepper.
- 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.
- 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.
- 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.
- Drizzle some good-quality olive oil over the fish. Serve.