Coconut Cod and Rice Chowder
In our recipe for Coconut Cod Chowder with Success® Jasmine Rice, fish chowder gets a fresh, aromatic makeover with vibrant turmeric and creamy coconut milk. Try it today!
Ingredients
- 2 tbsp canola oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tbsp turmeric powder
- 3 cups chopped sweet potato
- 4 tbsp red curry paste
- 2 cans (14 oz each) coconut milk
- 2 bags Success® Jasmine Rice
- 1 lb cod fillets, cut into 1-inch pieces
- 1 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh cilantro leaves
- 1 cup oyster crackers
- 1 lime, quartered
Instructions
When winter weather rages, there’s always room for soup! Next time you and your family need a warming bowl of comfort, try our Coconut Cod and Rice Chowder. With an aromatic blend of flavors, this slightly spicy, creamy, hearty dish is sure to satisfy.
Step 1
Heat oil in a large saucepan set over medium-high heat. Add onion, garlic, and turmeric, and sauté for 5-8 minutes, or until softened and fragrant.
Step 2
Add sweet potatoes and curry paste to saucepan. Cook for 1 minute, stirring, until sweet potatoes are well coated. Add coconut milk and 2 cups of water and bring mixture to a boil. Reduce heat to medium-low and simmer for 18-20 minutes, or until sweet potatoes are almost tender.
Step 3
Remove rice from bags and add to soup along with cod, salt, and pepper. Simmer for 5-8 minutes, or until cod flakes easily when tested and rice is tender.
Step 4
Sprinkle soup with cilantro leaves. Serve with oyster crackers and lime wedges.
Recipe Tip
Once cooled, the chowder can be frozen in an airtight container for up to 2 months.
For a spicier soup, try this recipe with green curry paste.
