Fresh Corn and Grouper Chowder

Preparation info
  • Yield:

    4 to 6

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 4 to 8 ears of corn, shucked
  • 2 potatoes (about ¾ pound)
  • 3


  1. Drop the corn into boiling water and cover. When the water returns to the boil, remove from the heat. Let stand 5 minutes and drain.
  2. When the corn is cool enough to handle, cut and scrape the kernels from the cob. There should be about 2 cups.
  3. Peel the potato