Tammy's Fish Chowder

Name: Tammy's Fish Chowder
Ingredients: 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

15 ingredients

6 steps

Ingredients

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

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.
2

Add wine; raise heat to medium-high and cook until wine is reduced by half, 2 to 3 minutes.
3

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.
4

Heat cream in a small saucepan over medium heat just until cream is steaming, about 5 minutes.
5

Stir cream and sea bass into potato mixture; cook until sea bass is cooked through, about 10 minutes.
6

Season chowder with sugar, hot sauce, salt, and pepper.