Coconut Curry Chowder

Name: Coconut Curry Chowder
Ingredients: 1 large red bell pepper , chopped; 1 large white onion , chopped; ¼ cup chopped fresh cilantro; 2 large russet potatoes , cubed; 1 pound solid white fish filets, cubed; 2 cans (14.5 ounces each) coconut milk; ¼ cup curry powder; 1 tablespoon minced garlic; 1 tablespoon salt; 1 teaspoon black pepper

Chef

Robert Blakeslee

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Cookbook

Your Time to Cook: A First Cookbook for Newlyweds, Couples & Lovers

Published by Square One

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This image courtesy of Joseph DeLeo

I love chowder (or chowda as it’s called on Cape Caad) and I love curry, so when I discovered this soup, it became one of my favorites. As an added bonus, it’s easy to make, and since it’s almost like a stew, it can feed a hungry crowd. I typically use tuna or halibut, but any solid white fish will do.

NotesImportant tips:

• Keep the heat low or the coconut milk will separate.

• Salt helps bring out the flavor of this chowder. The 1 tablespoon in the ingredient list is a starting point. Before serving, taste the soup and add more salt (½ teaspoon at a time) until it goes from bland to sweet.

6 to 8 servings

CostInexpensive

Easy

Total Timeunder 4 hours

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free

Mealdinner

Taste and Texturecreamy, savory, spiced

Type of Dishchowder, fish soup, soup

Ingredients

1 large red bell pepper, chopped
1 large white onion, chopped
¼ cup chopped fresh cilantro
2 large russet potatoes, cubed
1 pound solid white fish filets, cubed
2 cans (14.5 ounces each) coconut milk
¼ cup curry powder
1 tablespoon minced garlic
1 tablespoon salt
1 teaspoon black pepper

Instructions

Chop the bell pepper.
Chop the onion.
Chop the cilantro.
Peel the potatoes and cut into ½-inch cubes.
Remove and discard any skin or bones from the fish, then cut it into 1-inch cubes.
Put all the ingredients in a large pot over medium-low heat. Stirring occasionally, simmer for 2 hours or until the potatoes are tender (not soft/not crunchy).
Ladle the piping hot soup into bowls and serve immediately.

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louiseb1944 222766 6

Jan 08, 2015

It sounds delicious, my only problem is the length of time cooking the fish..........I can't believe that it won't be totally destroyed in 2 hours.

SusanStar88 507131 3

Jul 20, 2013

Even with a variety of additional vegetables & no fish, this was phenomenal ... yum! I needed a curry recepie to sooth my ills and this was easy to pull together from what we had on hand! The house smell wonderful and I actually feel like eating!