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

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
Spicy
Gluten-free
Soup

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Fresh Corn and Grouper Chowder

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of