This recipe is featured in A Seaman’s Chowder
This creamy Seafood Chowder is a recipe made with a fresh-caught Striped Bass, potatoes, onions and herbs. “The one that didn’t get away.” Read the story about the author’s catch with his 90 year old fishing buddy in A Seaman’s Chowder.
Less adventurous? A 3-lb Wild Striped Bass fillet online.
- Cook 2 1/2 hours total (or more as needed).
- Servings 6-8 hearty servings
- 1.36 kg (3 pounds) striped bass, skinned and devoid of fat, cut into 25 mm (1-inch) pieces
- About 7 medium red potatoes with skin on, diced (1.4 liter/6 cups after dicing)
- .9 kg (32 ounces) light cream
- 1.36 kg (48 ounces) chicken stock
- 2 medium yellow onions, diced
- 59 ml (¼ cup) butter
- 5 ml (1 teaspoon) ground white pepper
- 5 ml (1 teaspoon) ground black pepper
- 5 ml (1 teaspoon) minced parsley
- 1.23 ml (¼ teaspoon) dried thyme
1. You’ll need a good sized pot (the one used for small lobsters). Put butter and the diced onions in to soften, 5 minutes or so, on low to medium heat.
2. Add the stock and the potatoes, heating it slowly for 1 hour. Add the fish and remaining seasonings and continue to simmer an additional 45 minutes, until fish is flaky.
3. Before serving, add the cream and let heat for about 20 minutes being sure not to have it boil. If you have made a batch large enough to freeze some, remove the excess chowder before you add the cream. When serving, top each bowl off with a small pat of butter and some paprika as garnish.
Refrigerated, it will keep for 4-5 days.