Fish chowder that's a little thinner than restaurant chowders. I made this with a homemade fish stock made from sea bass and used the cooked fish from the stock for the chowder as well. Serve with crusty French bread.

Tammy
prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
6
Max Servings:
6
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Ingredients

Directions

  • Heat olive oil and butter in a large stockpot over medium heat; cook and stir onions and celery in the hot oil until softened, about 5 minutes. Add wine; raise heat to medium-high and cook until wine is reduced by half, 2 to 3 minutes.

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  • Mix potatoes, fish stock, thyme, seafood seasoning, bay leaf, salt, and pepper into onion mixture; bring to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes are tender but not falling apart, 10 to 15 minutes.

  • Heat cream in a small saucepan over medium heat just until cream is steaming, about 5 minutes. Stir cream and sea bass into potato mixture; cook until sea bass is cooked through, about 10 minutes. Season chowder with sugar, hot sauce, salt, and pepper.

Cook's Notes:

Add more cream or a roux to increase thickness.

Nutrition Facts

354.43 calories; 9.52 g protein; 31.92 g carbohydrates; 19.95 g fat; 67.29 mg cholesterol; 460.45 mg sodium.Full Nutrition


Reviews (2)

Read All Reviews

Most helpful positive review

GFL
11/30/2017
Very good. Used fresh Steelhead that had been baked first and then deboned.

Most helpful critical review

GFL
11/30/2017
Very good. Used fresh Steelhead that had been baked first and then deboned.
2 Ratings
  • 4 Rating Star 2
GFL
11/30/2017
Very good. Used fresh Steelhead that had been baked first and then deboned.
Teri Scott
01/02/2017
This sounds like it would be very good- I haven't tried it yet but plan to. I would probably just add a pound of cod which is available here (sea bass isn't) add 1 pound of halved fresh mushrooms and skip the sugar at the end. All the rest sounds awesome!