Tammy's Fish Chowder

Tammy's Fish Chowder
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 yellow onions, diced
  • 3 ribs celery, diced
  • 1/2 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
  • 1/2 teaspoon white sugar
  • 3 dashes hot sauce


  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.

05/11/2018
Tammy's Fish Chowder, recipe PT15M PT1H 5 455 calories

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