My Grouper Chowder
Dive into the comforting flavors of "My Grouper Chowder," a rich and creamy seafood soup that’s brimming with fresh ingredients and hearty goodness. Tender chunks of grouper fillet are the star of this dish, perfectly complemented by russet potatoes, carrots, celery, and a velvety fish stock base. Enhanced with the delicate flavors of fresh thyme, garlic, and a hint of paprika, this chowder strikes the perfect balance between earthy warmth and coastal freshness. A touch of heavy cream adds a luxurious, silky texture, making each spoonful irresistibly satisfying. Ready in just an hour and perfect for chilly evenings, this easy homemade grouper chowder pairs beautifully with crusty bread or crackers for a complete, satisfying meal.
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Recipe Information
Ingredients
- 1 pound grouper fillets
- 2 medium russet potato
- 2 medium carrot
- 2 celery stalk
- 1 medium yellow onion
- 3 cloves garlic
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 cups fish stock or seafood broth
- 1 cup heavy cream
- 1 bay leaf
- 1 teaspoon fresh thyme
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley
- 1 tablespoon olive oil
Instructions
Peel and dice the potatoes into 1/2-inch cubes. Dice the carrots, celery, and onion into small pieces. Mince the garlic.
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, and sauté for 5-7 minutes until softened but not browned.
Add the minced garlic and sauté for another minute until fragrant.
Stir in the butter and let it melt completely. Sprinkle in the flour and cook, stirring constantly, for 2-3 minutes to make a roux.
Gradually whisk in the fish stock, ensuring there are no lumps. Bring the mixture to a gentle simmer.
Add the diced potatoes, bay leaf, thyme, paprika, salt, and black pepper. Cover and simmer for 15 minutes, or until the potatoes are tender.
While the soup simmers, cut the grouper fillets into bite-sized chunks. Season lightly with salt and pepper.
Stir the heavy cream into the pot and return to a gentle simmer. Add the grouper chunks to the soup and cook for 5-7 minutes, or until the fish is opaque and cooked through.
Adjust the seasoning with additional salt and pepper to taste. Remove the bay leaf before serving.
Ladle the chowder into bowls and garnish with chopped parsley. Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
2441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.3 g | 181% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 4480 mg | 195% | |
| Total Carbohydrate | 117.2 g | 43% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 12.8 g | ||
| Protein | 154.1 g | 308% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 400 mg | 31% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 5122 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
