# Summer Sea Bass Chowder with Roasted Vegetables, Corn, Hannah Sweet Potato & Crispy Skin > Sweet summer corn and roasted Hannah sweet potato give this sea bass chowder a golden, gently sweet broth, balanced with fennel, lemon, and plenty of parsley. The fish stays in tender, generous flakes, with a sheet of crisp skin perched on top—comforting enough for a foggy San Francisco summer evening. - URL: https://www.chezjk.com/recipes/summer-sf-fish-chowder-with-roasted-hannah-sweet-potato-corn-crispy-sea-bass-ski - Author: Jonathan Katzman - Cooked and photographed: 2026-06-24 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free, pescatarian ![Summer Sea Bass Chowder with Roasted Vegetables, Corn, Hannah Sweet Potato & Crispy Skin](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fdbf7d2072fb71a22.jpg) ## Roasted Summer Vegetables, Corn & Hannah Sweet Potato Roasting concentrates the vegetables and gives the chowder browned edges without cooking the fish hard. Adding the corn later keeps its kernels juicy. ### Ingredients - 1 lb Hannah sweet potato, scrubbed and cut into 3/4-inch cubes - 1 small bulb fennel, trimmed, cored, and cut into 3/4-inch pieces - 12 oz zucchini, cut into 3/4-inch pieces - 2 ears sweet corn, kernels cut off and cobs reserved - 2 tablespoons olive oil - 3/4 teaspoon kosher salt, plus more to taste - 1/4 teaspoon freshly ground black pepper ### Instructions 1. Heat the oven to 425°F. Toss the sweet potato and fennel with half the olive oil and half the salt. Spread on a large rimmed baking sheet and roast for 10 minutes. 2. Toss the zucchini with the remaining oil, salt, and pepper. Add to the baking sheet, turn the sweet potato and fennel, and roast for another 12–15 minutes. 3. Scatter the corn over the vegetables and roast for 6–10 minutes more, until the sweet potato is tender, the vegetables have browned edges, and the corn is juicy with a few golden spots. 4. Reserve 1/2 cup of the roasted sweet potato and corn for blending into the chowder base. Keep the remaining vegetables in chunks. ### Notes - Use two baking sheets if necessary: crowded vegetables steam rather than brown. ## Golden Chowder Base Corn cobs lend sweetness to the stock, while a small portion of blended roasted vegetables gives the broth body without a flour thickener. Cream rounds out the fish stock without making the chowder heavy. ### Ingredients - 2 tablespoons unsalted butter - 1 medium yellow onion, finely diced - 2 stalks celery, finely diced - 2 cloves garlic, minced - 4 cups gluten-free, low-sodium fish stock - 2 reserved corn cobs from the roasted vegetable component - 1 bay leaf - 2 sprigs fresh thyme - 1/2 cup reserved roasted sweet potato and corn from the vegetable component - 3/4 cup heavy cream - 1 tablespoon lemon juice, plus more to taste - 1/2 cup loosely packed flat-leaf parsley leaves, roughly torn - to taste kosher salt and freshly ground black pepper ### Instructions 1. Melt the butter in a wide soup pot over medium-low heat. Add the onion, celery, and a pinch of salt. Sweat for 8–10 minutes until soft without browning, then stir in the garlic for 1 minute. 2. Add the stock, corn cobs, bay leaf, and thyme. Bring to a gentle simmer and cook partially covered for 15 minutes. Remove the cobs and herbs. 3. Blend the reserved 1/2 cup roasted sweet potato and corn with 1 cup of the hot broth until smooth, venting the blender lid safely. Return the mixture to the pot. 4. Stir in the cream and the remaining roasted vegetables. Warm gently until steaming; the chowder should remain pourable rather than thick like a purée. 5. Proceed with poaching the sea bass. Once the fish is cooked, add the lemon juice and adjust salt and pepper. Reserve the parsley for serving. ### Notes - If the chowder is too thick, loosen it with stock or water. Add extra lemon a teaspoon at a time so it brightens the corn without dominating the fish. ## Gently Poached Sea Bass Poaching the fish at the end keeps it moist and lets its flavor mingle with the chowder. Large pieces can be separated into generous flakes without disappearing into the broth. ### Ingredients - 1 1/2 lb sea bass fillets, skin removed and reserved for the crispy-skin component, pin bones removed - 1/2 teaspoon kosher salt - prepared chowder base and roasted vegetables ### Instructions 1. Cut the sea bass into roughly 2-inch pieces and season with the salt just before cooking. 2. Bring the completed chowder to a bare simmer, then lower the heat. Nestle the fish into the broth and partially cover. 3. Cook for 6–10 minutes, depending on thickness, keeping the liquid below a boil. The thickest piece should reach 145°F and separate easily into moist flakes. 4. Turn off the heat. Gently separate a few pieces into broad flakes with a spoon, leaving most intact, and finish the chowder's seasoning without vigorous stirring. ### Notes - Ask the fishmonger to remove the skin in broad pieces and scale it thoroughly. ## Crispy Sea Bass Skin Roasting the skin between lined trays keeps it relatively flat while moisture cooks away. It adds a brittle, savory contrast to the soft fish and creamy broth. ### Ingredients - 4 pieces scaled sea bass skin reserved from the fish, each large enough to garnish a bowl - 1 teaspoon olive oil - a small pinch fine sea salt ### Instructions 1. Gently scrape excess flesh from the underside of the skins without tearing them. Pat very dry, then rub lightly with the olive oil and season sparingly with salt. 2. Arrange flat on a parchment-lined metal baking sheet. Cover with another sheet of parchment and a second baking sheet to hold the skins flat. 3. Roast at 425°F for 15–20 minutes. Remove the upper tray and parchment, then roast for another 5–10 minutes, checking frequently, until the skins are dry, deeply golden, and crisp rather than leathery. 4. Transfer to a rack and let stand for 2 minutes; they should become brittle as they cool. Keep uncovered and away from steam until serving. ### Notes - Skin thickness varies. If a piece bends instead of snapping after cooling, return it to the oven for a few more minutes. ## Overall Timing / Workflow The vegetables and skin share the oven while the broth simmers. Fish goes in only when everything else is ready, avoiding a long hot hold. ### Instructions 1. 0:00 — Heat the oven to 425°F. Prepare the vegetables, remove and dry the fish skins, and refrigerate the fish flesh. 2. 0:15 — Start roasting the sweet potato and fennel. Put the weighted skin tray on another rack, allowing airflow around both trays. 3. 0:20 — Start sweating the chowder aromatics, then add the stock, corn cobs, and herbs. 4. 0:25 — Add zucchini to the vegetable tray. Check the skins and uncover them when ready to finish crisping. 5. 0:40 — Add corn to the vegetable tray. Remove finished skins to a rack and remove the cobs and herbs from the broth. 6. 0:50 — Blend the reserved roasted vegetables into the broth, then add cream and the remaining vegetables. 7. 0:55 — Poach the fish, finish with lemon, and serve immediately with parsley and crispy skin. ### Notes - Allow about 60–65 minutes total, with a little extra time if the skins need longer to dry. ## Plating Keeping fish and vegetables visible makes the bowl feel generous and preserves their distinct textures. Adding the skin last protects its crunch. ### Instructions 1. Divide the fish and roasted vegetable chunks among four warm, wide bowls, then ladle the golden broth around them. 2. Scatter generously with the reserved parsley. 3. Perch a piece of crispy skin across the fish and vegetables so most of it stays above the broth. Serve immediately. ## Leftover Path Gentle reheating protects the cream and reduces further toughening of the fish. The crispy skin needs separate, dry storage. ### Instructions 1. Refrigerate leftover chowder in shallow airtight containers within 2 hours and use within 2 days. 2. Reheat only the amount needed over low heat, stirring gently, until it reaches 165°F. Avoid a rolling boil; loosen with a splash of water or stock if necessary. 3. Store fully cooled crispy skin separately in an airtight container in the refrigerator for up to 2 days. Re-crisp at 375°F for 3–6 minutes and add only after reheating the chowder. 4. Finish reheated portions with fresh parsley and a little lemon. ### Notes - For planned leftovers, reserve some chowder before adding fish and poach fresh fish in that portion the following day. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.