Coconut Fish Chowder

Fridge
16 oz salmon, fresh or thawed
16 oz halibut, fresh or thawed
1 medium onion
3 large carrots
3 celery stalks
3 large yellow potatoes
2 sweet potatoes


Pantry
4 garlic cloves, peeled & roughly chopped
Smoked paprika
Garlic powder
Favorite seafood seasoning such as: Old Bay, Slap Yo Mama, Tony Chachere’s, Creole Seasoning
Salt
Pepper
Olive oil
8 cups chicken or fish stock
2 cans coconut milk
2 cups corn (fresh or frozen)


Optional toppings
Fresh dill, tarragon or basil
Green onion
Pickled red onion


Wash and trim the carrot and celery. Dice the carrot, celery, and onion into small, evenly sized pieces. Smash the garlic cloves with the flat side of a chef’s knife, then finely chop.


Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Once hot, add the carrot, celery, onion, and garlic. Season with salt and pepper and cook, stirring occasionally, until the vegetables begin to soften and develop some color.


While the vegetables cook, peel the sweet potato. Cut both the sweet potato and yellow potato into roughly 1-inch pieces. Add the potatoes to the pot along with a generous pinch of garlic powder, paprika, and your preferred seafood seasoning. Cook for about 5 minutes, stirring occasionally. Pour in the broth and bring the soup to a boil, then reduce the heat to a gentle simmer. Cook for 15–20 minutes, until the potatoes are tender.


Meanwhile, cut the fish into 1-inch cubes and set aside. Add the two cans of coconut milk to the soup and stir to combine. Carefully remove about 4 cups of the soup (including broth and vegetables) and blend in a high-speed blender until smooth. Return the blended mixture to the pot to create a thicker, creamier chowder consistency.


Stir in the corn. Taste the soup and adjust seasoning as needed. Season the cubed fish generously with salt, then add it to the pot. Cook for 3–5 minutes, until the fish is just cooked through, opaque, and flakes easily.


Serve hot with your favorite toppings.