Description

A creamy, tropical chowder combining shrimp and cod with the bright, zesty flavors of coconut and lime. This dish is a rich and flavorful seafood soup that’s perfect for warm weather or any seafood lover’s craving.

Ingredients

1 lb shrimp, peeled and deveined
1 lb cod fillets, cut into chunks
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 can (14 oz) coconut milk
2 cups fish stock or chicken broth
1 cup heavy cream
1 large potato, peeled and diced
1 red bell pepper, chopped
1 cup frozen corn kernels
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
Juice and zest of 1 lime
Salt and freshly ground black pepper, to taste
2 tablespoons fresh cilantro, chopped (for garnish)
1 tablespoon fresh lime wedges (for garnish)

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Instructions

In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until softened, about 3 minutes.
Add the potato and red bell pepper, and cook for another 4 minutes, stirring occasionally.
Pour in the coconut milk, fish stock, and heavy cream. Stir in the ginger, turmeric, salt, and pepper. Bring to a simmer and cook for 15 minutes or until the potatoes are tender.
Add the shrimp, cod, and corn to the pot. Cook for an additional 5–7 minutes, until the shrimp turn pink and the cod is cooked through.
Stir in the lime juice and zest, then taste and adjust seasoning with more salt and pepper if needed.
Serve hot, garnished with fresh cilantro and a lime wedge on the side.

Notes

For a spicier version, add a diced jalapeño or a pinch of red pepper flakes while cooking the onion and garlic.
For a thicker chowder, mash some of the cooked potatoes before adding the seafood to create a creamier base.
Use fresh, sustainable seafood for the best flavor and texture.
Can be made ahead and stored in the refrigerator for up to 2 days. Reheat gently on the stove over low heat.