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GROUPER CHOWDER, BOCA GRANDE
STYLE
 
2 lb. Grouper or firm white fleshed fish, 1-inch cubes
2 cups diced potatoes
1 green pepper, diced
1 pint half and half
2 tbsp. butter
water (to simmer potatoes)
salt and black pepper, to taste
heavy iron pot

Simmer Potatoes and green pepper, salt and pepper, with just enough water to cover, until tender. Add fish and simmer till flaky, just a few minutes.

Add half and half and heat, don't boil. If you like it thinner add a little whole milk. Float the butter on top allow it to spread, don't stir.

Want fancy? Crumble 3-4 slices of crispy bacon on top of butter. Put it on the table in that iron pot.

This is the recipe that many of the fishing guides used at Boca Grande, Fla in the 30's and 40's.

Easy to adjust the amounts.

Submitted by: John Lane

recipe reviews
Grouper Chowder, Boca Grande Style
 #13102
 Director says:
John, The chowder is excellent just as it is. This is a basic recipe that ought to be in every cooks cookbook. Well done.
 #22272
 Bobby (Philippines) says:
I don't know where Mr. Lane got this recipe but it is exactly what Capt John Riggs and Capt Bill Hunter used years and years ago. With six hungry fishermen they would have had to double those amounts, at least. Makes me hungry!
BGHS '52
 #22394
 Flcookie (Florida) says:
Most anyone who ever lived in Boca Grande in the "olden days", the best ever, has eaten John's chowder, along with many other seafood dishes made by our parents, etc. Thanks for the reminder, John and Happy New Year. Those were the days, huh? ABC
BGHS '55
 #62539
 Sheri Riggs (Florida) says:
My husband is a grandson of Capt. John Riggs. Would love any other info about him! His son, my father-in-law was a wonderful cook too!!
   #69394
 Larry V. Lane (North Carolina) says:
This recipe came from my Uncle John. It is wonderful!

 

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