STRIPED BASS CHOWDAHH
3 sticks butter
3 large onions, chopped
4-pounds red skinned potatoes, chopped into quarter-size pieces
¼ cup flour
2 cups white wine
1 bunch of thyme tied with string
2 tablespoons fresh thyme leaves
2 teaspoons Old Bay Seasoning
1 tablespoon salt
1 tablespoon black pepper
1 large striped bass filet, about 4-5 pounds, skinned and 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 ½ cups frozen or fresh corn
Chives for garnish
In a large Dutch oven or soup pot, melt the butter over medium high heat. Add chopped onions and sauté until soft and fragrant, about 3 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 cooked through and begins to break apart.