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.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Peel and dice the potatoes into 1/2-inch cubes. Dice the carrots, celery, and onion into small pieces. Mince the garlic.

Step 2

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.

Step 3

Add the minced garlic and sauté for another minute until fragrant.

Step 4

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.

Step 5

Gradually whisk in the fish stock, ensuring there are no lumps. Bring the mixture to a gentle simmer.

Step 6

Add the diced potatoes, bay leaf, thyme, paprika, salt, and black pepper. Cover and simmer for 15 minutes, or until the potatoes are tender.

Step 7

While the soup simmers, cut the grouper fillets into bite-sized chunks. Season lightly with salt and pepper.

Step 8

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.

Step 9

Adjust the seasoning with additional salt and pepper to taste. Remove the bay leaf before serving.

Step 10

Ladle the chowder into bowls and garnish with chopped parsley. Serve hot with crusty bread or crackers on the side.

Nutrition Facts

Serving size	2408.5 grams (2408.5g)

Amount per serving	% Daily Value*
Calories	2441

Total Fat 141.30g	181%
Saturated Fat 73.70g	369%
Polyunsaturated Fat 1.40g
Cholesterol 541mg	180%
Sodium 4480mg	195%
Total Carbohydrate 117.20g	43%
Dietary Fiber 16.20g	58%
Total Sugars 12.80g
Protein 154.10g	308%

Vitamin D 200IU	1000%
Calcium 400mg	31%
Iron 10mg	57%
Potassium 5122mg	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.

Source of Calories

Fat: 54.0%

Protein: 26.2%

Carbs: 19.9%