My Grouper Chowder

"This was one of those things where I happened to have these ingredients on hand and they all kind of just fell into the pot together. The hubby thought it was good enough that he demanded I immediately write it down."
 
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Ready In:
1hr
Ingredients:
14
Serves:
10
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ingredients

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directions

  • In a heavy Dutch oven, heat butter and place grouper fillet skin side down and saute 1-2 minutes or until skin loosens from the flesh.
  • Remove to plate discard skin.
  • Add celery, bell pepper, and ham and saute 3-4 minutes.
  • Add green onion and garlic and saute 1-2 more minutes.
  • Add the stock, lemon juice, and hot sauce and bring up to a slow boil.
  • Add potatoes and cook for about 15 minutes or until tender.
  • Reduce heat and add the fish and cook until the fish can be broken up with a spoon.
  • Add the milk- being careful not to boil- and heat through.
  • Season to taste with salt and pepper.
  • Serve with crusty french bread.

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Reviews

  1. Not bad, but too liquid, thicker would be better, great taste non the less. I will retry it making it thicker by mashing some potatoes or adding some flour.
     
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RECIPE SUBMITTED BY

<p>I live in athens, ga and have a seasonal peanut brittle making business. I also do some catering and personal chefing. For fun i like gardening, listening to music, reading magazines and cookbooks, playing tennis, playing with my dogs (2 labs, 1 yorkie)and cooking. My favorite cookbook is Joy of Cooking and I am addicted to watching the food network. I love Jamie Oliver's style. A pet peeve in the kitchen is my husband picking at the food before it's ready. (Maybe I should take that as a compliment!)</p>
 
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