Tammy's Fish Chowder recipe

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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

Nutrition Info

354.4 calories
carbohydrate: 31.9 g
cholesterol: 67.3 mg
fat: 19.9 g
fiber: 4.4 g
protein: 9.5 g
saturatedFat: 10.9 g
servingSize: -
sodium: 460.5 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

6 servings

Recipe Note

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.

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