November is here, which means that it’s officially soup and stew season in the northern hemisphere. Chowders of all types are perfect for warming your bones after a day out in the wind and rain. Kelli Prescott put together this fantastic recipe for grouper and shrimp chowder. If you find yourself in an area where grouper and shrimp are scarce, you can substitute clams, salmon, or any other seafood that hits the spot for you and yours. Recipe courtesy of Kelli Prescott and Tail Fly Fishing Magazine. 

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Grouper and Shrimp Chowder

 

There’s something about a big pot of soup that makes it a special cold weather food. Creamy potato broth, a few fresh ingredients, and seafood cooked to perfection make this recipe a certain favorite. It’s easy to make and easy to eat: in about an hour, you’ll have a chowder that tastes like it was cooking all day. This recipe yields enough to feed a crowd, so feel free to cut the ingredients in half. Or do as I like to do and feed friends, family, and eat it for lunch the next couple of days.

 

Ingredients:

2 russet potatoes, peeled, cubed

2 lbs baby yukon gold potatoes, cubed

1 large yellow onion, diced

2  12 oz jars roasted red peppers, diced

2 stalks celery, diced

3 ears of corn

1 pint heavy cream

1.5 quarts seafood stock

1.5 lbs shrimp, peeled and deveined

1.5 lbs grouper, cut into portions

1 baguette, sliced

3 tbsp butter

3 tbsp olive oil

1.5 tbsp old bay seasoning

Garlic powder, to taste

Salt, to taste

Onion powder, to taste

1 bunch green onions, chopped

1/2 cup parsley, chopped

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To start, you need two pots. One big pot for the soup, and a smaller one to cook the russet potatoes. Take the cubed russet potatoes and cover with water, salt liberally, and cook until tender. Russet potatoes have more starch content than any potato out there, which makes them perfect for thickening our chowder.

While the potatoes are cooking, you can get started on the base for the chowder. Take 1 tbsp olive oil and 1 tbsp butter in the larger pot, and add the onion. Typically you want to get some color on your veggies, but for this chowder, we are going to let the onion sweat. Season with a hefty pinch of salt and cook nice and slow over medium low heat until translucent.

Once translucent, add seafood stock, heavy cream, 1.5 tbsp old bay seasoning, onion powder, and garlic powder to taste. When the russet potatoes are tender, drain, and add them as well. Blend until smooth. This is where my all time favorite kitchen gadget comes in handy: the immersion blender! Also known as a stick blender, this gadget works like a little boat motor. It allows you to blend directly in the pot, meaning fewer dirty dishes, and easier cleanup. You can pick one up at a nice grocery store, or any department store with a home/kitchen section. If you don’t have one, just make due with a potato masher or regular blender. This is a hearty, no frills pot of chowder, so don’t overthink it!

Now we have a creamy base to our chowder. Give your creamy broth a taste, make sure the salt and seasoning levels are perfect for your liking. You can always add more if you desire.

It’s time to add the rest of the potatoes. So much of the flavor from gold or red potatoes comes from the tender skin, so don’t peel them! These will take about 20 minutes to get tender in your chowder. 1/2” cubes work perfectly. Cook them directly in the creamy broth over medium heat.

While the potatoes cook, take your corn and pop them in the microwave, husk and all. Cook about three minutes per ear of corn. Preheat the oven to 400 degrees. Now, start chopping your red peppers, celery, green onions, and parsley.  Once you finish chopping the other vegetables, the corn will be done, and it’s ready to clean and cut off of the cob. Add corn, red peppers and celery to the chowder. Cook for 15 more minutes.

While the chowder is finishing up, slice your baguette into thin crostini and bake in your 400 degree oven until they start to crisp and brown around the edges.

In a super hot skillet, sear off your shrimp with 1 tbsp butter, 1 tbsp olive oil, salt and garlic powder to taste. Cook until 3/4 of the way done and add directly into your chowder, butter and all. In the same skillet, add remaining 1 tbsp butter and 1 tbsp olive oil and cook your grouper the same way. Salt and garlic powder to taste, until about 3/4 of the way done. Flake the fish in the pan and add directly to your chowder. I like yellow edge grouper best, but any other flakey, mild white fish works perfectly!

Serve up hearty portions of the chowder topped with green onions, parsley and a few crisp baguette slices for dunking. It’s best enjoyed after a long weekend in the cold outdoors.

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