Light Fish Chowder with Coconut Milk

When the weather turns chilly, there's nothing quite like a bowl of warm, comforting chowder. Traditionally rich and filled with the goodness of the sea, chowder is a staple in coastal cuisines. But what if you're looking for something a bit lighter, yet still satisfying? Enter the fish chowder—a delightful twist on the classic recipe.

This lighter version of fish chowder retains the creamy texture and robust flavors but cuts down on the heaviness. Using coconut milk instead of heavy cream not only adds a subtle tropical flair but also makes it a great option for those who prefer dairy-free alternatives. The fish provides a lean source of protein, and the addition of potatoes ensures that the chowder is still hearty and filling.

The simplicity of this recipe is part of its charm. With just a handful of ingredients—water, frozen fish fillets, onion, potatoes, salt, black pepper, and coconut milk—you can create a dish that's both easy to make and easy on the palate. The process is straightforward: simmer the vegetables until tender, add the fish, and let the coconut milk bring everything together into a harmonious blend of flavors.

Here's a recipe for a light and comforting fish chowder using coconut milk:

 

Ingredients:

• 1 cup water
• 1/2 lb frozen fish fillets
• 1/4 cup diced onion
• 1 cup diced potatoes (red or yellow)
• 1 tsp salt
• 1/4 tsp black pepper
• 1 cup coconut milk

Directions:

1.    Cut the fish into bite-size pieces.

2.    In a medium saucepan, combine water, fish, onion, potatoes, salt, and pepper.

3.    Bring to a boil over medium-high heat.

4.    Reduce the heat to medium-low and simmer for 20 minutes or until the potatoes are tender.

5.    Add coconut milk and cook for about 5 more minutes until heated through.

6.    Serve hot and enjoy your light and flavorful fish chowder!

 

This recipe is simple and perfect for chilly weather, providing a hearty and satisfying meal that's easy to prepare.