Coconut-Sole Chowder With Lima Beans and Corn

By Molly O'Neill

Updated March 17, 2021

Total Time
1 hour 15 minutes
Rating
4(20)
Comments
Read comments

Featured in: FOOD; No Bones About It

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:Six first-course servings or four main-course servings
  • 7cups chicken broth, homemade or low-sodium canned
  • 3cloves garlic, peeled and crushed
  • ½teaspoon crushed red-pepper flakes
  • 4thin slices fresh ginger
  • 6small red potatoes, quartered
  • 110-ounce package frozen lima beans
  • 1cup frozen corn
  • 2teaspoons grated lemon zest
  • 2teaspoons grated lime zest
  • 2cups reduced-fat, unsweetened coconut milk
  • 3sole fillets, about 6 ounces each, cut into 1-inch cubes
  • 1teaspoon kosher salt
  • Freshly ground pepper to taste
  • 2scallions, finely chopped
  • ¼cup chopped fresh basil leaves
  • 3tablespoons chopped fresh cilantro leaves
  • 2tablespoons chopped fresh mint leaves
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

513 calories; 22 grams fat; 16 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 56 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 27 grams protein; 1013 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Combine the chicken broth, garlic, pepper flakes and ginger in a large pot and bring to a boil. Reduce heat and simmer for 45 minutes. Strain, wash the pot and return the broth to it. Bring to a boil. Add the potatoes and lima beans and simmer for 10 minutes. Add the corn and simmer until the vegetables are tender, about 5 minutes longer.

  2. Step 2

    Stir in the lemon and lime zests and coconut milk. Turn the heat to low and add the fish. Cook 5 minutes. Stir in the salt, pepper, scallions and herbs. Immediately ladle into bowls and serve.

Tip
  • Reduced-fat coconut milk gives this chowder a slight gray color. For a white chowder and a thicker consistency, use regular unsweetened coconut milk.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
20 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
laura c

Used 4 c chicken broth bc that’s all I had. Doubled the aromatics. Added a carrot when adding lima beans, used 8 small potatoes cut into 16ths - wanted them to be closer in size to corn and lima beans. Used 2 cans coconut milk, doubled the herbs and added spinach. Served over white rice with lemon slices for acidity and chili crisp for heat.

heather

As written broth was bland and there not enough ‘stuff’ in it. Next time 2/3 the broth, twice the potatoes and corn.

HBN

As written, the broth was bland. I added nuac mam (about 1.5 tbs) and a couple dashes of hot sauce. I didn't have frozen lima beans or corn on hand so I subbed frozen peas and fresh grape tomatoes (halved) and served over brown rice. Then it was really good.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.