Fish chowder that is a little thinner than chowders served in restaurants. I used sea bass to make a handmade fish stock for this, and I also used the cooked fish from the stock in the chowder. Serve with French bread that is crusty.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 yellow onions, diced
- 3 ribs celery, diced
- ½ cup white wine
- 4 potatoes, chopped
- 2 cups fish stock
- 1 tablespoon chopped fresh thyme
- 1 teaspoon seafood seasoning (such as Old Bay®)
- 1 bay leaf
- salt and ground black pepper to taste
- 1 cup heavy whipping cream
- 1 (4 ounce) fillet sea bass, chopped, or more to taste
- ½ teaspoon white sugar
- 3 dashes hot sauce
Instructions
- 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.
- 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.
- Add more cream or a roux to increase thickness.
Nutrition Facts
| Calories | 354 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 4 g |
| Protein | 10 g |
| Saturated Fat | 11 g |
| Sodium | 461 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Fun recipe and easily made with substitutions. I used tilapia and shrimp as that’s what I had. I didn’t have fish stock so just used veg broth. Didn’t have heavy cream so used half and half with some melted butter. Added a little corn starch for some body. It was a hit all around. Thanks
Very good. Used fresh Steelhead that had been baked first and then deboned.
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!