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Sea Bass Chowder

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“You can substitute other ocean fish, such as red snapper, sole, cod or haddock. Back in the old days, the recipe called for 1 Tbsp salt, but I've reduced it to 1 tsp here and would use even less if making it just for myself. Some may like this better without the cloves; in that case, omit the cloves.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 1 Tbsp bacon drippings in large heavy pot; add onions, garlic and green pepper and sauté over high heat 4 minutes.
  2. Add rest of drippings and flour and cook over medium low heat, stirring, until flour mixture is golden and a bit thickened.
  3. Stud chunk of potato with whole cloves and add to soup along with next 8 ingredients (diced potatoes through bay leaf) plus 6 cups water; cover and simmer for 30 minutes.
  4. Add fish, cover and let simmer 8 more minutes; remove and discard the potato chunk with the whole cloves stuck in it.
  5. Pour chowder into 4 soup bowls, top with lemon slices and serve hot.

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