My Grouper Chowder

• 1 (1 lb) grouper fillet
• 1 cup finely diced ham
• 1 small red bell pepper, finely diced
• 1 bunch green onion, chopped
• 3 cloves garlic, chopped
• 2 tablespoons butter
• 2 small baking potatoes, scrubbed and cubed into 1/4 inch pieces
• 1 stalk celery, finely chopped (with green leafy part)
• 1 quart chicken broth
• 1 quart whole milk
• 1/2 cup chopped parsley
• 1 lemon, juice of
• 3 tablespoons Crystal hot sauce
• salt and pepper

1. 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.
2. Remove to plate discard skin.
3. Add celery, bell pepper, and ham and saute 3-4 minutes.
4. Add green onion and garlic and saute 1-2 more minutes.
5. Add the stock, lemon juice, and hot sauce and bring up to a slow boil.
6. Add potatoes and cook for about 15 minutes or until tender.
7. Reduce heat and add the fish and cook until the fish can be broken up with a spoon.
8. Add the milk- being careful not to boil- and heat through.
9. Season to taste with salt and pepper.
10. Serve with crusty french bread.

grouper fillet, ham, red bell pepper, green onion, garlic, butter, baking potatoes, celery, chicken broth, milk, parsley, lemon, crystal, salt

Taken from www.food.com/recipe/my-grouper-chowder-98919 (may not work)