This easy grouper chowder soup is creamy and hearty and can be ready in under an hour.
This great recipe is loaded with carrots, celery, corn, potatoes and chunks of delicious white fish.
Winter weather calls for heavier soups, and this chowder is in fact perfect for a chilly, snowy day.
This easy recipe came together unexpectedly.
We ate grilled grouper the night before and we had plenty leftover that needed to be eaten.
I decided to put it to good use in this fish soup.
I have a recipe for potato chowder that is similar, but I wanted a hearty seafood chowder instead.
The best part was that it came together easily in under an hour.
What goes in grouper chowder soup
I softened carrots, onions and celery in a stock pot then added in white wine, clam juice and half-and-half.
Next, I simmered soft chunks of potatoes and added sweet corn.
Since the grouper was already cooked, I simply tossed it into the soup before serving.
It was delicious serves with crusty French bread!
If you don’t have pre-cooked fish from the night before, you can add it raw during the last 10 minutes of cooking.
Old bay seasoning, thyme leaves and bay leaves boosts the chowder from good to amazing.
This soup is healthier than a lot of other recipes out there because there are plenty of vegetables, lean fish and no bacon, oil or heavy cream.
What’s the best fish for fish chowder soup
Grouper is the perfect lean white fish to use.
It’s mild and sweet and is firm enough without flaking too much.
Cod, flounder, halibut and tilapia are all good alternatives.
Can I freeze fish chowder soup
Yes, just store it in a covered airtight container or a heavy duty plastic bag.
What goes with grouper chowder
- No Knead Dutch Oven Crusty Bread
- Tomato Arugula Salad
- Tomatoes Caprese Salad
- Apple Quinoa Spinach Salad
- Skillet Grilled Romaine Hearts with Homemade Caesar Dressing
Easy Grouper Chowder Soup Recipe
- 1 teaspoon butter
- 1 cup chopped carrots
- 1 medium onion, chopped (about 1 1/2 cups)
- 1 cup chopped celery
- 1/2 cup dry white wine or white cooking wine
- 1 1/2 cups half and half
- 2 cups clam juice
- 3 large russet potatoes, peeled, cut into 3/4-inch cubes
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon Old Bay seasoning or cayenne pepper
- 1/2 cup frozen corn kernels
- 1 – 1 1/2 pounds grouper or other firm white fish
- 2 tablespoons chopped fresh parsley
- Prepare the grouper using the foil method on the grill on medium heat. Once the grouper is cooked, allow it to cool and chop it into bite-size pieces.
- Alternatively, chop the fresh fish into bite-size pieces to be added to the soup as you are making it.
- Dice potatoes and chop carrots and celery into bite sized pieces on a work surface.In a large pot or heavy Dutch oven, heat butter butter and soften the onion, carrots and celery for about three minutes on medium high heat.
- Add the white wine and allow the liquid to reduce by half.Add the clam juice next as well as the potatoes and half and half. Add in all the seasonings and spices except for the fresh parsley.
- Bring to a slow boil then reduce the heat to low heat and allow to simmer for about 20 minutes or until the potatoes are soft. Add in the cooked fish and corn kernels and simmer for an additional five minutes.
- If the fish is not yet cooked, add it along with the corn and allow it to cook for 10 minutes or until the fish is cooked through.
- Toss in the fresh parsley and serve with a shake of Tabasco or Cholula hot sauce. Store the remaining chowder in an airtight container for 3 to 4 days in the refrigerator.
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