Living on the Gulf Coast, we get a wonderful run of cobia every year. Not only are these fish a blast to catch, but they’re also some of the best eating fish you can get your hands on. We catch our fair share of cobia, so I’ve come up with several different recipes for this tasty fish. Here’s a great wintertime chowder I make with fresh fillets.
Cobia & Corn Chowder Recipe
- 1 medium white onion, diced
- ½ cup celery, diced
- ¼ cup carrot, shredded or finely diced
- 1 Tbsp. canola oil
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 Tsp. blackening seasoning
- 1 15-ounce can stewed tomatoes (diced or whole)
- 4 cups fish or chicken stock
- 1-pound Cobia diced into 1-inch cubes
- Hot sauce, salt, and pepper to taste
- Sprigs of fresh mint thinly sliced
- In a medium stockpot or Dutch oven, sauté the onion, celery, and carrots with canola oil over medium heat until the vegetables become softened.
- Add the blackening seasoning, corn, and tomatoes. Stir and let simmer for 15 to 20 minutes or until tomatoes cook down (if using whole tomatoes, this may take a little longer).
- Add the cobia and chicken stock. Simmer for about 30 minutes until the cobia is cooked but still firm, stirring occasionally.
- Add hot sauce to taste and adjust seasonings, adding pepper and salt as needed. Just before serving add thinly sliced fresh mint to the top of the soup and serve with crusty warm bread.
- To make this soup rock a bit more you can add in some fresh shrimp and/or oysters to create tasty seafood chowder! If you do not have cobia available, amberjack, wahoo, yellowtail, or any other firm white fish will work.