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Under 30 Minutes

Coconut Fish Chowder


Coconut milk is made from shredded coconut that is simmered in water and then strained to make a creamy liquid. It should not be confused with coconut cream, which has less water, or with sweetened cream of coconut. Reduced-fat coconut milk contains thickeners and other additives; it's best to use small amounts of regular coconut milk instead.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2004


  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 1/4 teaspoon red-pepper flakes
  • 1/2 teaspoon coarse salt
  • 1 1/2 cups water
  • 1 package (10 ounces) frozen corn kernels, thawed
  • 1 can (13.5 ounces) cocount milk
  • 1 pound skinless red snapper fillets
  • 3 to 4 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro, chopped
  • Lime wedges (optional)


  1. Heat vegetable oil in a large saucepan over medium heat. Add onion, red-pepper flakes, and coarse salt; cook until onion is soft, about 5 minutes. Add water and thawed frozen corn kernels. Bring to a boil; reduce heat, and simmer until corn is tender, 4 to 5 minutes.

  2. Using a slotted spoon, transfer 1 1/2 cups corn and onions to a blender. Add coconut milk; blend until smooth.

  3. To pan, add red snapper fillets. Simmer until opaque throughout, about 5 minutes. Return corn puree to pan. Break up fish with a spoon; heat until just warmed through (do not boil).

  4. Remove from heat; stir in 3 to 4 tablespoons fresh lime juice and 2 tablespoons chopped fresh cilantro. Serve immediately with lime wedges, if desired.

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