Sea Bass Chowder

15m
Prep Time
40m
Cook Time
55m
Ready In


"You can substitute other ocean fish, such as red snapper, sole, cod or haddock. Back in the old days, the recipe called for 1 tablespoon salt, but I've reduced it to 1 teaspoon. Some (though not me) may like this better without the cloves; in that case, omit the cloves."

Original is 4 servings

Nutritional

  • Serving Size: 1 (683.3 g)
  • Calories 643.7
  • Total Fat - 24.6 g
  • Saturated Fat - 11.6 g
  • Cholesterol - 194.4 mg
  • Sodium - 972.5 mg
  • Total Carbohydrate - 58.3 g
  • Dietary Fiber - 9.7 g
  • Sugars - 12.6 g
  • Protein - 50.7 g
  • Calcium - 270.5 mg
  • Iron - 8 mg
  • Vitamin C - 95 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Heat 1 Tbsp bacon drippings in large heavy pot; add onions, garlic and green pepper and sauté over high heat 4 minutes.

Step 2

Add rest of drippings and flour and cook over medium low heat, stirring, until flour mixture is golden and a bit thickened.

Step 3

Stud chunk of potato with whole cloves and add to soup along with next 8 ingredients (diced potatoes through bay leaf) plus 6 cups water; cover and simmer for 30 minutes.

Step 4

Add fish, cover and let simmer 8 more minutes; remove and discard the potato chunk with the whole cloves stuck in it.

Step 5

Pour chowder into 4 soup bowls, top with lemon slices and serve hot.

Tips & Variations


No special items needed.

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