Tammy's Fish Chowder

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.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 354 Calories

Ingredients

• 1 tablespoon butter
• 1 cup heavy whipping cream
• 1 tablespoon olive oil
• 1 bay leaf
• ½ teaspoon white sugar
• salt and ground black pepper to taste
• 1 tablespoon chopped fresh thyme
• ½ cup white wine
• 2 cups fish stock
• 4 potatoes, chopped
• 1 teaspoon seafood seasoning (such as Old Bay®)
• 2 yellow onions, diced
• 3 ribs celery, diced
• 3 dashes hot sauce
• 1 (4 ounce) fillet sea bass, chopped, or more to taste

Recipe Instructions

Step 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.

Step 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.

Step 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.