It's Last Call for Corn and Zucchini! Here's How to Use it Well

Everyday Food

"One of my favorite ways to cook is to visit my local farmers' market and see which ingredients look best that day. And that's exactly how I was inspired to make this recipe for sea bass with chowder sauce. I used a few of my favorite ingredients -- corn, zucchini, and fresh clams -- to create a rich broth that's a perfect complement to a mild white fish. The dish is hearty but still feels light, which means it's the ideal meal for these between-seasons days. Enjoy!"

-- Everyday Food's Sarah Carey

Fish with Chowder Sauce

Related: Quick, One-Pot Meal Ideas To Feed the Whole Family

2 tablespoons unsalted butter
1 small yellow onion, minced
3 garlic cloves, thinly sliced
Coarse salt and pepper
1/2 pound Yukon Gold potatoes peeled, and cut into medium dice
1 1/4 cups chicken broth
2 cups corn kernals (from 2 ears)
1 small zucchini, halved and cut 1/4-inch thick
12 small little neck clams, scrubbed
Four 4-ounce skinless striped bass fillets (1-inch thick)
Basil leaves, for serving

Related: 15 Kitchen Shortcuts That Will Change the Way You Cook

1. Melt butter in a large straight-sided skillet over medium-high. Add onion, garlic, and 1/2 teaspoon salt. Saute until translucent, about 3 minutes. Add potatoes and broth, and bring to a boil. Cover, and cook for 5 minutes, add clams and cook, covered, 5 minutes. Stir in corn and zucchini. Push clams aside, and nestle fish into pan in a single layer, leaving space between pieces. Cover, and cook until clams are open and fish is opaque, 4 to 6 minutes more.

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