Easy Grouper Chowder Soup Recipe
This easy grouper chowder soup recipe is creamy and hearty and can be ready in under an hour.
Servings 6
Ingredients
- 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
Instructions
- 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.