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Rockfish Chowder (AKA: Striped bass) Recipe

2,197 views · Published 3 March 2014 · 9:59 · Indexed 1 October 2026

Channel: Scott Gregg · 2014 · Howto & Style

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Rockfish Chowder - Full RECIPE HERE!  This easy recipe is a great way to use the meat you usually waste on big fish like Striped Bass or Redfish!  This one is a keeper.  I go this recipe from Debbie Lichtenberger, the daughter of one of my fishing buddies.  Please check out my other videos on great ways to prepare fish and game.

Recipe:
One or two Rockfish bellies (Striped Bass) Bellies from big red or black drum will probably work just as good
One large yellow onion chopped
About 3 - 4 cups potatoes chopped
1 stick unsalted butter
2 cans corn
1 Qt half & Half
1-1/2 Tsp Kosher Salt
1 Tsp black pepper
3 tbs Old Bay (Adjust to taste)
1 tbs parsley flakes

Cover the fish with water add salt boil in large pot until meat flakes (About 20 minutes) 

Remove fish, strain fish stock and save, rinse out pot to remove any bones or scales etc

Melt butter in large pot and add potatoes and cover with fish stock,(just cover) boil until potatoes are done. Set aside remaining fish stock and let settle.  Pour off excess but save solids at the bottom.

While potatoes cook, separate fish from bones and other waste.(Pick well)
Once the potatoes are cooked, add everything else including remaining fish solids, (Note 1) bring back to a boil, and you are done!

Note 1: for a thicker Chowder, almost a bisque, make a Rou with 1/3 stick of butter and a 1/4 cup flour adding in a little milk or  half and half to keep it loose.  Add that to your soup before you bring back to a boil!

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