Striped Bass Chowder

[Chris G]

For Al & Anchor Joe.

This is for a pretty big batch. Just cut it in half if you don't want too many leftovers. I planned on putting some in the freezer for later. Also, nothing is measured "exact". Mix & match it a bit to get it how you like.

Striped Bass / Fish Chowder
(Fills a 8qt Stockpot)

-4 Medium Sized Striped Bass Filets (or other white firm fish like Cod, Blackfish, Haddock etc) diced in cubes. If you’re using Striped Bass, carefully remove the red bloodline from the filet.

-3 Cups Chopped Onion

-2 Cups Chopped Celery

-2.5 Cups Chopped Carrot

-8 Yukon Gold Potatoes (Peeled & Diced)

-10 Slices Thick Cut Bacon (Finely Chopped)

-3/4 Stick Butter

-5 to 6Tbsp Flour

-Dash of Garlic Powder

-2 Boxes (64oz) Kitchen Basics Seafood Stock (Or Chicken Stock in a pinch)

-1 Can Baby Clams (Drained)

-2 Tbsp Thyme

-1 Cup Frozen Peas (Thawed)

-1 Cup Frozen Corn (Thawed)

-Heavy Cream (to taste)

-Salt & Pepper (to taste)

-Fresh Chopped Parsley


Heat pan to medium low & add diced bacon, render off a few tablespoons of fat. Increase heat to medium high & crisp bacon. Remove with a slotted spoon & drain on paper towels. Reserve.

Reduce heat back to medium low & add butter stirring until the butter has fully melted & the “foaming” has stopped. Add onion, celery and carrots (not the peas and corn yet!) to the fats increase heat a little bit. Stir vegetables frequently until the onions have began to soften. About 10 minutes.

When vegetables have softened add flour & the dash of garlic powder. Stir the vegetables with the flour mixture until it has taken on a thick, pasty consistency. Slowly add in 1 full container of stock & stir. Add potatoes & begin to add the 2nd container of stock until all potatoes & vegetables are covered. Don’t use all of it!!!!

Continue stirring until the sauce begins to thicken. If it appears to be too thick, add more stock but be sure to allow the potatoes to cook before adding too much stock. You can always mash a few potatoes on the side of the pan to thicken the sauce if needed. I usually add the can of clams in around this time too. As it cooks, carefully remove the fat that begins to form @ the top of the chowder. Season heavily with salt & pepper.

Once the potatoes have cooked all the way through & the sauce is (basically) at its desired consistency add the fish & reduce the heat to very low (barely on). Add peas & corn & reserved bacon bits. At this point you might have to add a little more stock.

When fish has been cooked thoroughly, add heavy cream to take on a creamy finish. About 2 cups. Season again if necessary & serve in bowls with chopped parsley on top.

Serve with toasted Ciabatta bread slices.

Note: Make sure you let the mixture cool down for at least an hour (uncovered) at room temperature before you refrigerate. The chowder is usually best on the 2nd or 3rd day once the flavors have blended fully. I’ll usually put any leftovers in quart containers & allow to cool down fully before putting them in the freezer.