Coconut-Sole Chowder With Lima Beans and Corn
Updated March 16, 2021
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
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Ingredients
7 cups chicken broth, homemade or low-sodium canned
3 cloves garlic, peeled and crushed
½ teaspoon crushed red-pepper flakes
4 thin slices fresh ginger
6 small red potatoes, quartered
1 10-ounce package frozen lima beans
1 cup frozen corn
2 teaspoons grated lemon zest
2 teaspoons grated lime zest
2 cups reduced-fat, unsweetened coconut milk
3 sole fillets, about 6 ounces each, cut into 1-inch cubes
1 teaspoon kosher salt
Freshly ground pepper to taste
2 scallions, finely chopped
¼ cup chopped fresh basil leaves
3 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh mint leaves
Nutritional analysis per serving
56 grams carbs; 47 milligrams cholesterol; 513 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 16 grams saturated fat; 22 grams fat; 7 grams fiber; 1013 milligrams sodium; 27 grams protein; 8 grams sugar
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.
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Preparation
- 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.
- 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.
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
Comments
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.
As written broth was bland and there not enough ‘stuff’ in it. Next time 2/3 the broth, twice the potatoes and corn.
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.