Tammy's Fish Chowder

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 yellow onions, diced
• 3 ribs celery, diced
• 1/2 cup 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) fillet sea bass, chopped, or more to taste
• 1/2 teaspoon white sugar
• 3 dashes hot sauce

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.
2. Add wine; raise heat to medium-high and cook until wine is reduced by half, 2 to 3 minutes.
3. 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.
4. Heat cream in a small saucepan over medium heat just until cream is steaming, about 5 minutes.
5. Stir cream and sea bass into potato mixture; cook until sea bass is cooked through, about 10 minutes.
6. Season chowder with sugar, hot sauce, salt, and pepper.

olive oil, butter, yellow onions, celery, white wine, potatoes, fish stock, thyme, seafood seasoning, bay leaf, salt, heavy whipping cream, fillet sea bass, white sugar, hot sauce

Taken from allrecipes.com/recipe/tammys-fish-chowder/ (may not work)