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SMOKED FISH CHOWDER

Rich, smokey, creamy and comforting, this soup is full of flavor and will quickly become one of your favorite dishes! The soup's broth isn't overpowering, simplicity makes the smoked flavor of the fish the centerpiece. Hearty and satisfying, in some ways it reminds me of eating a bagel with whitefish, yum.
The star ingredients are smoked fish, potatoes, and coconut milk, blending together into a beautiful harmonious flavor in this hearty and satisfying chowder. It is also really simple to make and can easily be eaten as a main meal as well as a starter.
The liquid is thickened by partially mashing the potatoes in the soup, which also gives the dish a beautiful rustic texture and a variety of soft potato pieces, from tiny tender mashed bits to big soft chunks. If the soup has thickened too much then add a bit of water and stir thoroughly. 
You can easily make this dish in advance and reheat on the stovetop, making it a quick and easy meal the family can enjoy multiple times over several days as it stores in the fridge very well and the flavor remains as good as when you first make it. 
Cook Time25 minutes
Total Time25 minutes
Course: Soup
Keyword: coconut milk chowder, coconut milk soup, fish and vegetable soup, smoked fish chowder, smoked fish soup, smoked white fish soup
Servings: 6 servings
Calories: 476kcal

Equipment

  • 2 pans

Ingredients

  • 3 cups coconut milk
  • 1.5-2 lbs smoked white fish preferably not dyed
  • 1 lbs Yukon gold potatoes peeled and diced into cubes
  • 1 medium yellow onion finely chopped
  • 1.5 cup carrot diced
  • 1 cup corn kernels
  • 1/2 cup celery diced
  • 3 cup water
  • 1 TBSP ghee or butter
  • 1/4 cups parsley chopped
  • 1 TBSP chives chopped
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • salt
  • pepper

OPTIONAL

  • 1/8 tsp cayenne pepper

Instructions

  • Cover smoked fish with coconut milk and 2 cups of water in a pan (make sure the liquid covers the fish). Bring the milk to a gentle simmer for about 10 minutes, stirring occasionally. Remove from the heat and set aside for 5 minutes to cool and infuse flavors. Remove the fish from the milk with a slotted spatula and leave to cool. When cool enough to touch, flake into large pieces, removing any bones and skin. Strain the milk.
    3 cups coconut milk, 1.5-2 lbs smoked white fish, 3 cup water
  • While the fish is cooling, add ghee/butter and onion to another pan and sautée for about 3 minutes until the onion is soft and golden but not browned. Add the celery, carrots and corn and cook for about 5 minutes, stirring occasionally to prevent burning. Add potatoes, bay leaf, thyme and 1 cup of water, cover and cook, stirring occasionally, until the potatoes are tender, about 5-10 minutes.
    1 lbs Yukon gold potatoes, 1 medium yellow onion, 1.5 cup carrot, 1 cup corn kernels, 1/2 cup celery, 1 TBSP ghee, 1 bay leaf, 1/2 tsp dried thyme
  • Add the reserved coconut milk to the pan with potatoes and other vegetables and cook for another 3-5 mins. Discard the bay leaf. Take a masher/ large wooden spoon or even a ladle and roughly mash the potatoes in the pan (you want a different range of potato bits, small and large chunks). Add flaked smoked fish. Season with salt, pepper and cayenne pepper (optional) and add parsley and chives to the pan. Be careful not do overdo it with the salt, since the fish will have salty flavor all on its own. Heat through.
    1/4 cups parsley, 1 TBSP chives, salt, pepper, 1/8 tsp cayenne pepper

Notes

 
 

Nutrition

Serving: 1serving | Calories: 476kcal | Carbohydrates: 26g | Protein: 34g | Fat: 28g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 94mg | Sodium: 977mg | Potassium: 1242mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5743IU | Vitamin C: 24mg | Calcium: 113mg | Iron: 6mg