STRIPED BASS CHOWDAHH

STRIPED BASS CHOWDAHH

 

3 sticks butter

3 large onions, chopped

4 lbs. red skinned potatoes, chopped into quarter-size pieces

¼ cup flour

2 cups white wine

1 bunch of thyme tied with string

2 Tbs. fresh thyme leaves

2 tsp. Old Bay Seasoning

1 Tbs. salt

1 Tbs. black pepper

1 large striped bass filet, about 4-5 lbs., cut into big chunks (pieces about the size of half a deck of cards)

3 pints heavy whipping cream

2 pints half and half

1 1/2 cups frozen or fresh corn

Chives for garnish

 

In a large soup pot or Dutch oven, melt butter.  Add chopped onions and sauté until onions are fragrant and translucent, about 5 minutes.

 

Add potatoes and sauté with onions for about 10 minutes, stirring frequently.  Stir in the flour and add white wine and thyme and cover.  Let cook until potatoes start to feel tender, stirring frequently.

 

Add Old Bay, salt, pepper, fish chunks, heavy cream, half and half, and corn.   Bring to a very light boil and cook, stirring frequently, until the potatoes are fully tender and the fish is cook through and begins to break apart.  Adjust seasoning for salt and pepper to taste.

 

Garnish with more fresh thyme leaves and chives and serve with crusty bread.

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