Fresh Corn and Grouper Chowder

Preparation info

  • Difficulty


  • Yield:

    4 to 6


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 4 to 8 ears of corn, shucked
  • 2 potatoes (about ¾ pound)
  • 3 tablespoons cubed salt pork
  • cups finely chopped onions
  • cups water, Fish Stock, or ,Chicken Stock
  • ¼ pound nonoily, white-fleshed fish, such as grouper, striped bass, flounder, etc.
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • Tabasco sauce to taste
  • 3 cups milk
  • 2 tablespoons butter


  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 potatoes and cut them into ½-inch cubes. Drop into cold water and let stand until ready to use.
  4. Place the salt pork in a saucepan or small kettle over low heat. When it is rendered of its fat, add the onions and cook until wilted. Drain the potatoes and add them and the cups water or stock and bring to the boil. Simmer until the potatoes are tender, 5 minutes or longer.
  5. Cut the fish into ½-inch cubes and add it to the stock. Add salt, pepper, and Tabasco sauce. Cook about 5 minutes and add the milk. Bring to the boil and add the corn. Add the butter and swirl it in. Serve piping hot.