Soup’s On! Stripahhh Chowdahhh!

Fri, 07/29/2022 - 2:00pm
Category: 

It’s striped bass season and I am lucky to have fisher-friends and family gifting me loads of fresh filets to cook up in different ways. One of my favorite ways to eat striper is in chowder. This recipe is super easy and comes together very quickly. The Superbly Herby spice is a unique blend of eight different herbs and spices that adds layers of flavor to
this soup and makes mealtime a snap - no need to have multiple spices in your cabinet or take the time to measure each one out – just head to Dick’s Fish, the Block Island Grocery, or B.I. Trading Company to get a jar.

Striped Bass Chowder
1 pound red-skinned baby potatoes, chopped into 1 to 1 ½-inch pieces
6 slices bacon
1 large onion, chopped
1 large leek, white and light green parts chopped
1 tablespoon cornstarch
1 tablespoon Dish off the Block Superbly Herby Spice Blend
1 striped bass filet, about 1 ½ pounds, skinned and cut into big chunks (pieces about the size of half a deck of cards - I like to cut off the darker meat on the bottom of the filet and discard as it is very strong in flavor)
4 cups heavy whipping cream
1 teaspoon salt
1 teaspoon black pepper
1 cup frozen corn
¼ cup parsley, chopped

Place the potatoes in a large saucepan and cover them with cold water. Bring to a boil and cook until the potatoes are fork tender, about 8 to 10 minutes. Drain and set aside.
While the potatoes bubble away, cook the bacon in a large Dutch oven or soup pot (5 to 7 quarts) over medium high heat until it is crisp. Remove from the pot, chop, and set aside. Leave about 3 tablespoons of the bacon grease in the pot and cook the onions and leeks until soft and fragrant, about 5 to 6 minutes, stirring frequently.
Add the cornstarch and Superbly Herby spice to the pot and stir to coat.
Add the fish and cook for about 2 minutes per side until it begins to turn opaque.
Add the cooked potatoes and chopped bacon to the pot along with the cream, salt, pepper, and corn. Bring to a low boil, stirring frequently, and cook for 8 to 10 minutes until the fish is cooked through and the chunks are flaking apart into smaller pieces.
Stir in the parsley just before serving.
Serve with crusty bread or oyster crackers!
Get hundreds of approachable and simply delicious recipes on Pam’s blog www.dishofftheblock.com and follow her on FB @dishofftheblock and Instagram @dishblock for new recipes and tips! You can also get her Superbly Herby and other custom spice blends on island at Dick’s Fish, the Block Island Grocery, or the Block Island Trading Company. If you are not on Block Island, order her spices and cookbook on her website and make mealtime deliciously easy.