50min
Chowder, striped bass
Chowder / stew
intermediateTidewater fish chowder
A brothy, vegetable-forward chowder that turns odd-sized fillets and trimmings into a full meal.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 6
Equipment
- Basic stovetop cookware
Ingredients
- 1 1/2 lb mixed firm fillets, cut in 1-inch pieces
- 1 tbsp olive oil
- 1 onion, 2 celery stalks, 2 carrots, diced
- 3 cups diced potatoes
- 4 cups low-sodium fish or vegetable stock
- 1 cup whole milk or evaporated milk (optional)
- 1 bay leaf, thyme, salt, pepper
Method
- 1Sweat onion, celery, and carrot in oil until soft, about 8 minutes.
- 2Add potatoes, stock, bay leaf, and thyme; simmer until potatoes are tender.
- 3Add fish pieces and simmer gently 5–7 minutes — do not boil hard.
- 4Stir in milk if using and warm through without boiling.
- 5Confirm the largest fish pieces reach 145°F, then rest 5 minutes before serving.
Allergen notice
Contains fish and dairy as written. Always confirm current ingredient labels and cross-contact risk in your own kitchen before serving to someone with a food allergy — this project cannot verify any specific brand or supplier.
Safe cooking & storage
Cook fish to an internal temperature of 145°F, until the flesh is opaque and separates easily with a fork (source: FoodSafety.gov safe minimum internal temperature chart).
Refrigerate up to 3 days. Freeze the broth base without milk for up to 3 months.
Only cook legally harvested fish. Confirm current size limits, seasons, and possession limits with VMRC (saltwater) or DWR (freshwater), and check Virginia fish consumption advisories for the waterbody you fished.