Skip to main content

Striped Bass Chowder


  • 1 ½ pounds striped bass fillets, skinless
  • 4 tablespoons butter
  • ⅓ cup sliced green onions, including tops
  • 1 ½ cups diced russet potatoes
  • 32 ounces chicken broth
  • 1 teaspoon salt
  • ½ teaspoon fresh ground white pepper
  • 1 cup milk
  • 1 cup heavy cream
  • 1 tablespoon minced fresh parsley

Poach fish in lightly salted water. Flake and set aside.

In a medium saucepan, melt butter. Sauté onions and potatoes until tender. Add broth, salt and pepper. Bring to a simmer. Stir in milk, then cream. Heat, but do not boil.

Add flaked fish and cook only until fish is heated about 10 minutes.  Garnish with parsley.

Contributed by Joyce Taylor MM2