FOR THE SOUP

3 plump ears of corn
tablespoon olive oil
1/2 medium onion, diced
1 small carrot
1 clove garlic
3 cups water, vegetable stock or chicken stock
2 tablespoons butter or cream
1/2 small zucchini julienned
fresh basil for garnish

FOR THE WILD STRIPED BASS

1/2 lb/person of wild striped bass

Preparing the Corn Stock

Note: How many cups of corn from 1 ear? 1 1/2 medium corn ears = 1 cup of corn

You will need 1 1/2 corn cob /person for this dish. Use either mixed or all yellow corn. When you buy the corn make sure they are nice and plump to the feel with large kernels. Also, try to buy same day corn if possible. Corn looses sugar content very quickly.

Shuck the corn... then cut the kernels off using a sharp knife. It is also possible to use a mandolin set on the thick setting for this. Reserve some of the kernels for garnish.

Coarsely chop 1/2 onion, 1 small carrot, and one clove garlic and add them to a medium sized pot. Sweat the vegetables with a tablespoon of olive oil. Add the corn kernels (reserve some for garnish). Season lightly with salt and pepper, and cook another five minutes and a medium-low flame stirring several times to prevent any of the vegetables from browning.

Add 3 cups water (or 3 cups light vegetable stock, or light chicken stock). Note: if the corn is very fresh I suggest using only water at this point. Allow the mixture to come to a boil, lower the heat and simmer for 3-5 minutes. For additional flavor it is recommended to add the shucked corn stalks (broken in half) the the cooking liquid.

Set the pot on a cool burner and let rest till the liquid has cooled enough to put into a blender.

Pour some of mixture into the blender. Try not to go past the half-way mark if the mixture is still warm. Hold the top down to the blender using a towel since hot liquid may escape and burn your hand. Blend the mixture in batches and then pass through a course sieve. If you want a smoother soup use a finer sieve. Return the soup mixture to the pot and add the reserved corn kernels.Add salt and pepper seasoning if needed. This is your basic corn chowder stock. The soup can be put in the refrigerator and last till the next day holding most flavors at this point.

Taste the soup and see if it needs to be richened up with cream or butter. A very fresh creamy corn may not need these ingredients.

FOR THE ZUCCHINI

Par boil the zucchini juliennes and set aside.

Preparing the Striped Bass

Score the bass as shown above 1/2 the way into the fish. By cutting through the skin this way it makes it easier to eat along with the soup.

Season both sides of the fish and sear skin side down till crispy. Turn the fish and let cook for another minute. The fish will continue to cook when the hot soup is added.

Assembling the Dish

Before serving reheat the corn chowder stock. Taste the soup and see if it needs butter and/or cream. I find that the fresher and sweeter the corn is, the less butter or cream is needed. Reheat the zucchini. Set up the soup bowls. Pour a cup of corn soup into each bowl and garnish with the zucchini. Add some fresh basil as a garnish.