Fresh Summer Corn Chowder with Trout, but without cream, milk or any dairy. This fresh, dairy free corn chowder is perfect for Summer soup enjoyment!
These last few weeks of Summer, I’m all about soaking up both the nice weather and enjoying all the wonderful foods of Summer. This fresh corn chowder is a great way to cook with fresh corn, before it disappears for another year. It’s also one-pan easy, so I can still spend less time in the kitchen and more time enjoying that nice weather.
My Fresh Summer Corn Chowder uses no cream or dairy. Not that I haven’t anything against cream ;) I just didn’t think it needed it. I was in the mood to have the flavours of fresh corn and basil shine through. Besides, the broth does inherit a bit of thickness from the addition of potatoes and I found it just enough for this time of year. If you’d like yours a little thicker or creamier, check out the Cook’s Notes below for some ideas.
I opted for lovely fresh rainbow trout here. I love trout as a delicious (and more economical!) alternative to salmon.
Cook’s Notes for Fresh Summer Corn Chowder with Trout
There absolutely no reason you can’t add a splash of cream at the end of cooking this one, if you’d like a creamy chowder.
You can still skip the cream and thicken this soup by pureeing a bit of the soup and adding it back in.
While I love rainbow trout for a change, you can easily substitute salmon, if you prefer or it’s what you have on hand. Fresh or frozen will work.
Using a pot with a glass lid makes it super easy to see when the fish is cooked. You can just watch it change colour as it cooks, without having to lift the lid.
Fresh Summer Corn Chowder with Trout
Fresh, dairy-free Summer corn chowder, with fresh corn, potatoes and basil, cooked with a bit of fresh rainbow trout. You can use salmon instead of trout, if you prefer.
- 3 Tbsp butter
- 1/3 cup red or yellow onion finely diced
- 1 Tbsp flour
- 2 cups chicken broth
- 1 1/2 cups diced yellow or white potatoes diced 1/2 inch
- 1 1/2 cups fresh corn kernels
- 1 rainbow trout fillet skin removed and cut in to 1 inch pieces
- Salt and pepper to taste
- Fresh basil chopped
- Fresh corn kernel strips
In a Dutch oven or large pot (or deep skillet), melt butter over medium heat. Add onions and cook, stirring, until softened. Add flour and cook, stirring, for about 1 minute. Add chicken broth and potatoes. Increase heat to medium high and bring mixture to a boil. Reduce heat to medium low and simmer, uncovered, stirring once or twice, for about 5 minutes. Add corn kernels and simmer, until potatoes are just tender.
When potatoes are tender, place trout pieces on top of chowder. Cover and cook until fish is just cooked, about 3-5 minutes, depending on thickness.
Taste and season with salt and pepper, to taste. Spoon in to bowls. Garnish with chopped fresh basil and additional fresh corn kernels.
Note: If you would like a creamier soup, you can add a touch of cream at the end. For a thicker soup, remove a bit of the soup, puree and add back in.