Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 yellows onions , diced
• 3 ribss celery , diced
• 0.5 cups white wine
• 4 potatoes , chopped
• 2 cups fish stock
• 1 tablespoon chopped fresh thyme
• 1 teaspoon seafood seasoning , such as Old Bay®
• 1 bay leaf
• salt and ground black pepper to taste
• 1 cup heavy whipping cream
• 1 , 4 ounce
• 0.5 teaspoons white sugar
• 3 dashes hot sauce

Instructions

1. 1 Heat olive oil and butter in a large stockpot over medium heat; cook and stir onions and celery in the hot oil until softened, about 5 minutes. Add wine; raise heat to medium-high and cook until wine is reduced by half, 2 to 3 minutes.
2. 2 Mix potatoes, fish stock, thyme, seafood seasoning, bay leaf, salt, and pepper into onion mixture; bring to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes are tender but not falling apart, 10 to 15 minutes.
3. 3 Heat cream in a small saucepan over medium heat just until cream is steaming, about 5 minutes. Stir cream and sea bass into potato mixture; cook until sea bass is cooked through, about 10 minutes. Season chowder with sugar, hot sauce, salt, and pepper.

Nutrition per serving