Corn chowder is a favorite here as it uses so many of our favorite ingredients. If you are like us, you froze the corn from last summer's harvest and this is precisely one of the best recipes to use it for. Add your favorite veggies, like carrots, and I highly recommend you make it with celery and kale.
Coconut Cod Corn Chowder
1 1/2lb. skinless, boneless cod or halibut fillets
2½ t. salt
3 T butter
2 medium leeks, white and pale green parts only, halved lengthwise, thinly sliced crosswise, or 2 onions, chopped
6 garlic cloves, thinly sliced
1 3" piece ginger, peeled, cut into matchsticks
¾ t. ground turmeric (important for colour!) & coriander
½ t. ground cardamom
1 serrano chile, thinly sliced
12 oz. baby Yukon Gold or red potatoes, halved (6 potatoes)
2 13.5-oz. cans unsweetened coconut milk
1 head celery, thinly sliced, plus leaves for serving
2 C corn
1 bunch kale, chopped
½-1 t liquid smoke
1 t paprika
2 limes
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Sprinkle 1 ½ t salt over fish. In a dutch oven, heat 3 T butter over medium head. Add leeks, garlic, and ginger and cook till softened. Add seasonings and cook 30 seconds longer. Add chile, potatoes, coconut milk, 1 t salt, ¾ C water. Bring to a boil over medium. Reduce heat to a bare simmer and cook with lid slightly off until potatoes are soft. Add fish and spoon broth over, cook 4 minutes. Add celery and corn, cook 5 minutes longer until fish is opaque and flaky. Add kale, a squeeze of lime juice, and liquid smoke if desired. You can also add fried bacon if you would like.
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www.bonappetit.com/recipe/coconut-cod-chowder