Prepare the grouper using the foil method on the grill. 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.
In a large stock pot, melt the 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. 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 for 3 to 4 days in the refrigerator.