Wild Striped Bass with Sweet Corn Chowder | James Beard Foundation

Name: Wild Striped Bass with Sweet Corn Chowder | James Beard Foundation
Total time: 90 min
Ingredients: 2 cups heavy cream; 8 ears sweet corn, husked; 3 stalks celery, diced, divided; 2 medium carrots, peeled and diced, divided; 2 leeks, white part only, diced, divided; 1 medium onion, peeled and diced; 4 sprigs fresh thyme, divided; 1 bay leaf; 1/4 cup plus 3 tablespoons extra virgin olive oil, divided; 1 1/2 pounds young potatoes, such as fingerling or German butterball, peeled and cut into 1-inch pieces; 16 peeled pearl onions; 1/4 cup chopped parsley; Salt; fresh ground black pepper; Four 6-ounce wild striped bass fillets, skin on

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Savor the taste of summer’s first corn with this satisfying chowder.

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Ingredients

2 cups heavy cream
8 ears sweet corn, husked
3 stalks celery, diced, divided
2 medium carrots, peeled and diced, divided
2 leeks, white part only, diced, divided
1 medium onion, peeled and diced
4 sprigs fresh thyme, divided
1 bay leaf
1/4 cup plus 3 tablespoons extra virgin olive oil, divided
1 1/2 pounds young potatoes, such as fingerling or German butterball, peeled and cut into 1-inch pieces
16 peeled pearl onions
1/4 cup chopped parsley
Salt
fresh ground black pepper
Four 6-ounce wild striped bass fillets, skin on