Corn and Basil Idaho® Potato Chowder with Whitefish

Ingredients:

• 3 tablespoons olive oil, divided
• ½ cup white or yellow onion, diced (or 1 large shallot)
• 8 ounces new crop Idaho® potatoes (yellow, red, yukon or any variety with thin skin), diced no bigger than ½ inch thick (the smaller you cut them, the faster they will cook)
• 1 ear of fresh corn, kernels sliced off
• 1 cup stock – veggie, chicken or fish, water, or corn stock (see notes)
• ½ teaspoon kosher salt
• pepper to taste
• 8 ounces fish – halibut, sea bass, wild Alaskan cod, haddock, salmon, black cod, shrimp, scallops
• 2-3 tablespoon half and half or soy milk (optional)
• ⅛ cup fresh basil leaves, cut into ribbons or torn

Instructions:

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.

Notes:

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 one cup.