Fresh Corn and Grouper Chowder

Name: Fresh Corn and Grouper Chowder
Yield: Yield: 4 to 6 Servings.
Cuisine: United States
Ingredients: 2 potatoes (about ¾ pound); Tabasco sauce to taste; 1½ cups water, Fish Stock, or ,Chicken Stock; Salt to taste, if desired; Freshly ground pepper to taste; 2 tablespoons butter; 3 tablespoons cubed salt pork; 1½ cups finely chopped onions; ¼ pound nonoily, white-fleshed fish, such as grouper, striped bass, flounder, etc.; 4 to 8 ears of corn, shucked; 3 cups milk

Preparation info

Yield:
4 to 6
Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

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

Americas
United States
Soup
Spicy
Gluten-free

Method

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.
When the corn is cool enough to handle, cut and scrape the kernels from the cob. There should be about 2 cups.
Peel the potato