TAMMY'S FISH CHOWDER

Tammy's Fish Chowder image

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.

Provided by Tammy

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 50m

Yield 6

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 460.5 mg, Sugar 4 g