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

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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 calories; protein 9.5g 19% DV; carbohydrates 31.9g 10% DV; fat 19.9g 31% DV; cholesterol 67.3mg 22% DV; sodium 460.5mg 18% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/30/2017
Very good. Used fresh Steelhead that had been baked first and then deboned. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/30/2017
Very good. Used fresh Steelhead that had been baked first and then deboned. Read More
Rating: 4 stars
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! Read More
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