For a richer flavor, use homemade fish stock made from sea bass bones and scraps. You can also use other types of fish, such as cod or haddock. Be careful not to overcook the potatoes, as they will become mushy. If you prefer a thicker chowder, you can mash some of the potatoes with a fork before adding the cream and sea bass. A squeeze of fresh lemon juice can brighten the flavors just before serving.
Tammy's Fish Chowder
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PREP TIME15 mins
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COOK TIME35 mins
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TOTAL TIME50 mins
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SERVING6 People
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VIEWS12
A comforting and elegant fish chowder, lighter than traditional versions, featuring the delicate flavor of sea bass. Infused with aromatic thyme and a hint of spice, this chowder is perfect for a cozy evening. Serve alongside crusty bread to soak up every last drop.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol67 mg
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Fiber4 g
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Protein10 g
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Saturated Fat11 g
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Sodium461 mg
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Sugar4 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large stockpot or Dutch oven, heat olive oil and butter over medium heat. Add diced onions and celery and cook, stirring occasionally, until softened and translucent, about 5 minutes.
02
StepPour in the white wine, increase heat to medium-high, and cook until the wine is reduced by half, about 2-3 minutes.
03
StepAdd potatoes, fish stock, thyme, seafood seasoning, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer until potatoes are tender but still holding their shape, about 10-15 minutes.
04
StepWhile the potatoes are simmering, gently heat the heavy cream in a small saucepan over medium heat until it is steaming but not boiling, about 5 minutes.
05
StepStir the warmed cream and chopped sea bass into the potato mixture. Cook until the sea bass is cooked through and opaque, about 8-10 minutes.
06
StepSeason the chowder with sugar, hot sauce, salt, and pepper to taste. Remove bay leaf before serving.
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RECIPE REVIEWS
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Please Rate
Easton Corwin
Jun 30, 2025The wine reduction step really elevates the flavor of this chowder. It's a must-try!
Minerva Mayer
Jun 17, 2025My family loved this chowder! It's definitely going into our regular rotation.
Brett Schimmel
Jun 15, 2025This chowder is so easy to make and tastes amazing! The fish is perfectly cooked and the broth is so flavorful.
Reva Crona
Jun 14, 2025I love that this chowder is lighter than traditional versions. It's perfect for a light lunch or dinner.
Elenor Walker
Jun 10, 2025I used cod instead of sea bass and it was still delicious! I also added a little bit of corn for some extra sweetness.
Linnie Dare
Jun 8, 2025I found that using Yukon Gold potatoes gave the chowder a nice creamy texture.
Eldora Mccullough
May 29, 2025The addition of hot sauce is a game-changer! It adds just the right amount of kick.