Coconut Lime Fish Chowder with Corn

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 13.5-ounce can coconut milk
• 2 cups fish stock
• 1 cup fresh or frozen corn kernels
• 1 pound white fish, cut into chunks (like cod or haddock)
• 1 lime, zested and juiced
• 1/2 cup chopped cilantro
• Salt and pepper to taste
• Optional: Lime wedges and extra cilantro for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots; cook until softened, about 5 minutes.
2. 2 Stir in garlic, cumin, and chili powder; cook for 1 minute.
3. 3 Pour in coconut milk and fish stock, stirring to combine. Bring to a simmer.
4. 4 Add corn kernels and cook for 5 minutes.
5. 5 Gently fold in fish chunks, cooking until opaque and cooked through, about 5-7 minutes.
6. 6 Stir in lime zest, lime juice, and cilantro. Season with salt and pepper.
7. 7 Serve hot, garnished with additional cilantro and lime wedges if desired.

Equipment

• Large pot
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon

Variations

• Add diced potatoes for extra heartiness.
• Include diced bell peppers for more color and sweetness.

Substitutions

• Substitute fish stock with vegetable stock for a vegetarian version (add tofu or chickpeas for protein).
• Use almond milk as a lighter alternative to coconut milk.

Pairings

• Grilled pineapple slices
• A light tropical fruit salad

Nutrition

Tips

• For a dairy-free option, ensure your fish stock is also dairy-free.
• Feel free to use shrimp or scallops for a variation in texture and flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a side of crusty bread or a fresh green salad.
• Pair with a crisp white wine or a coconut water spritzer.

FAQ