Chilean Sea Bass With Crab & Corn Chowder Recipe
- by Chef David Rose
- Last updated Feb 5, 2025
Are you fishing for the ultimate comfort food dish in a bowl? Then this creamy sea bass with crab and corn chowder is exactly what you’ve been searching for! Whether it’s a cozy weeknight dinner or a special occasion, this chowder is sure to please the whole family.
Why We Love This Chilean Sea Bass With Crab & Corn Chowder
Creating the perfect crab and corn chowder can seem intimidating, but it’s easier than you think! This dish combines succulent Omaha Steaks Jumbo Lump Crab Meat, a flavorful vegetable medley, and a touch of Omaha Steaks 1917 Chardonnay. Top this soup off with buttery Omaha Steaks Chilean Sea Bass and a sprinkle of minced chives, and you’ve got a meal that warms hearts and satisfies every appetite.
Tools You’ll Need Before You Start
- 1 Large Saucepan
- 1 Medium Pan
- Cheese Grater
- Wooden Spoon
How to Make Sea Bass With Chilean Sea Bass With Crab & Corn Chowder
There are many chowder recipes, but this is one you’ll want to make again and again. It’s the perfect combination of tender sea bass and succulent crab meat, all served in a creamy, comforting corn chowder. If you’re looking for a tasty chowder that is surprisingly easy to make, this is it!
1. It’s Time to Reel in the Chowder
Preheat a large saucepan on medium-high, then add olive oil. Next, sauté the onion, celery, garlic, and corn in the pan. Then add salt, pepper, and crushed red pepper, cooking for another 30 seconds.
Pour the chicken broth, clam juice, and Omaha Steaks 1917 Chardonnay, for a sweet flavor, into the same saucepan. Then add the diced potatoes and cook everything for about two to three minutes until the liquid is reduced by half. Next, add half and half, Old Bay Seasoning, and stone ground dijon mustard. Bring to a boil and reduce to medium heat.
Cook the chowder for six to seven minutes until the soup is slightly thick and the potatoes are tender. Carefully fold in Omaha Steaks Jumbo Lump Crab Meat — gently mix the crab meat into the soup. Cook for 90 seconds until the meat is warm. Lastly, season the soup to taste with salt and pepper and keep warm until the sea bass is ready.
2. This Sea Bass is Sear-ously Perfect
To cook the fish for this dish, get started the night before by thawing your Omaha Steaks Chilean Sea Bass in the refrigerator. Once thawed, pat dry with paper towels to remove any moisture and allow them to come to room temperature on the counter for about 15 minutes. Season both sides of the sea bass with kosher salt and white pepper.
Next, heat a medium-sized pan to medium-high heat. Once hot, add grapeseed oil and place the fish flesh-side down. Sear for about two minutes, add butter, gently flip the fish, and butter baste for 30 seconds. Continue to cook for about two more minutes and remove from the pan.
Now it’s time to dig in! First, ladle the creamy chowder into the bottom of a bowl. Then place the seared sea bass on top. Lastly, garnish with a sprinkle of minced chives and enjoy!
Chilean Sea Bass With Crab & Corn Chowder
Ingredients
Crab and Corn Chowder
- 8 oz. Omaha Steaks Jumbo Lump Crab Meat
- 2 cups half and half
- 1/2 cup chicken stock
- 1/2 cup clam juice
- 1/4 cup Omaha Steaks 1917 Chardonnay
- 1 ear of yellow corn, shucked
- 1 small russet potato, scrubbed, peeled, and medium diced
- 1/2 yellow onion, small diced
- 1/2 cup celery stalk, small diced
- 3 garlic cloves, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons chives, minced
- 2 teaspoons Old Bay Seasoning
- 1 teaspoon Stone Ground Dijon Mustard
- 1/8 teaspoon crushed red pepper
- Salt
- Pepper
Pan-Seared Chilean Sea Bass
- 4 5 oz. Omaha Steaks Chilean Sea Bass
- 4 oz. grapeseed oil
- 1 tablespoon unsalted butter
Instructions
Crab and Corn Chowder
- Bring a large saucepan to medium-high heat, then add olive oil.
- Sauté onion, celery, garlic, and corn for 90 seconds, then add crushed red pepper and a pinch of salt and pepper, sautéing for an additional 30 seconds.
- Add chicken stock, clam juice, chardonnay, and diced potatoes, cooking for about 2 to 3 minutes until liquid is reduced by half; stir potatoes every 30 seconds.
- Add half and half, Old Bay Seasoning, and mustard. Whisk everything together and bring to a boil, then reduce to medium heat.
- Cook for about 6 to 7 minutes until the soup becomes slightly thickened to the desired consistency and the potatoes are tender.
- Carefully fold in crab meat and cook for another 90 seconds until crab is warmed up; season to taste with salt and pepper and carefully stir in chives.
- Serve hot in a soup bowl with sea bass.
Pan-Seared Chilean Sea Bass
- Thaw sea bass filet in refrigerator overnight.
- Remove from refrigerator and pat dry with paper towels. Then, bring it to room temperature on counter for about 15 minutes.
- Lightly season with kosher salt and white pepper on both sides.
- Heat the pan on medium-high and add grapeseed oil. Place fish flesh-side down and cook for about 2 minute; add butter and swirl around the pan.
- Flip fish and butter baste for about 30 seconds, then cook for about 2 more minutes. Remove from pan.
- Serve on top of chowder and garnish bowl with minced chives.
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