Coconut Cod and Rice Chowder
Fish chowder gets a fresh, aromatic makeover with vibrant turmeric and creamy coconut milk in our Coconut Cod and Rice Chowder Recipe.
Ingredients
- 2 bags Success® Jasmine Rice
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp turmeric powder
- 3 cups chopped sweet potatoes
- 4 tbsp red curry paste
- 2 cans (14 oz each) coconut milk
- 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
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 and creamy dish is sure to satisfy. Combine with fragrant Success® Jasmine Rice for a hearty touch.
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; simmer for 15 minutes until sweet potatoes are almost tender.
Step 3
Remove rice from bags and add to soup along with cod, salt, and pepper. Simmer for 15 minutes, or until cod flakes easily when tested and rice is tender.
Step 4
Sprinkle soup with cilantro leaves. Serve with oyster crackers.
Recipe Tips
Once cooled, the chowder can be frozen in an airtight container for up to 2 months. If you’d like to store your soup, make sure to take a look at our 6 Dos & Dont’s for freezing food.
For a spicier soup, try this recipe with green curry paste.
Tags
