Vermilion Bay Fish Chowder

Soups & Stews

Recipe courtesy of The Tabasco Brand Cookbook

Serves 6

  • 4 tablespoons butter
  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 1/4 cup  all-purpose flour
  • 2 cups milk
  • 8 ounce bottle clam juice
  • 1/2 teaspoon dry basil
  • 1/2 teaspoon dry thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon Tabasco pepper sauce
  • 1 lb flounder fillets, cut into 1-inch pieces
  • 2 cups cooked potatoes, cubed and peeled
  • 17 ounce can whole-kernal corn, undrained

Vermilion Bay Fish Chowder

Vermillion Bay Fish Chowder 

Click image to enlarge.


In a 4-quart saucepan, melt the butter over medium heat. Add the celery and onion and cook for 5 minutes, stirring frequently, until tender. Stir in the flour and cook for 3 minutes. Gradually stir in the milk and clam juice until smooth. Blend in the basil, thyme, salt, and Tabasco sauce. Gently stir in the potatoes, fish, and corn. Cook for 5 minutes over low heat until the fish flakes easily.

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