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This summery coconut lime seafood chowder brings beachy vibes straight to your kitchen. The velvety coconut base with juicy seafood makes a dish that's both comforting and fresh. It works perfectly all year—warming you up in cold months or offering a light but filling option when it's warm outside.
I whipped up this chowder during a bout of vacation blues when I was longing for the seaside. Now my family begs for it constantly, saying it beats the pricey seafood joint we visited on our last holiday.
Ingredients
- Shrimp: already peeled and deveined to save time and cook quickly
- Cod fillets: cut into mouthful-sized chunks that stay intact in the soup
- Coconut milk: creates the smooth foundation without any cream, go for full-fat for maximum richness
- Chicken or seafood broth: adds complexity, grab low sodium to manage salt yourself
- Onion and garlic: build the flavor base, sweet onions work great if you can find them
- Red bell pepper: brings vibrant color and gentle sweetness
- Corn: adds sweet little bursts and nice texture
- Zucchini: soaks up all the tasty flavors while boosting nutrition, pick firm ones
- Lime juice and zest: add zing to the whole dish, always use fresh limes
- Olive oil: for cooking the veggies, any type will do
- Cumin: adds warmth without spiciness
- Fresh cilantro: for topping, skip if you've got cilantro haters at the table
Step-by-Step Instructions
- Sauté The Aromatics:
- Warm olive oil in a big pot over medium heat until it glistens but doesn't start smoking. Toss in the chopped onion and garlic, cooking them about 5 minutes until soft and smelling good. Keep stirring so the garlic doesn't burn and turn bitter.
- Build The Vegetable Base:
- Throw in the chopped red pepper and zucchini with your softened onions and garlic. Let them cook for 4-5 minutes, stirring now and then. They should get a bit tender but still have some bite since they'll keep cooking in the broth.
- Create The Broth Foundation:
- Add your chicken or seafood broth, making sure to scrape the pot bottom with a wooden spoon to get all the tasty bits. Let it come to a gentle bubble around the edges.
- Enrich With Coconut And Seasonings:
- Add the coconut milk and stir until it blends with the broth. Drop in the corn, fresh lime juice, and zest. Watch how the soup turns all creamy and beautiful. Mix in cumin, salt, and pepper, then let it bubble gently without a lid for 10 minutes so all the flavors can get friendly.
- Cook The Seafood:
- Start by adding the cod pieces since they need a bit more time. Wait 2 minutes, then put in the shrimp. Cook another 3-5 minutes until the shrimp turn pink and the cod breaks apart easily with a fork. Don't cook too long or your seafood will get rubbery.
- Final Touches:
- Give it a taste and tweak the seasonings if needed. Sometimes an extra squeeze of lime really makes everything pop. Once it tastes just right, take it off the heat right away to keep the seafood tender.
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You Must Know
Lime zest is the hidden star in this dish. My grandma taught me to always grab the zest before squeezing citrus, and in this chowder, those fragrant oils create a depth you just can't get from juice alone. The smell that fills my kitchen when I make this takes me right back to those little beachfront cafes.
Make Ahead Strategies
You can totally prep this chowder ahead with one key trick. Make the base with everything except the seafood. Let it cool down and stick it in the fridge for up to 2 days. When you're ready to eat, heat the base until it's bubbling gently, then toss in your seafood to cook right before serving. This keeps your shrimp and fish from getting tough when reheated.
Ingredient Substitutions
What's great about this chowder is how flexible it is. Can't find cod? No problem—try haddock, halibut, or even tilapia. Vegetarians can skip the seafood altogether and throw in extra veggies like cauliflower and potatoes to bulk it up. You can use light coconut milk instead of full-fat to cut calories, though it won't be quite as rich. If corn isn't your thing, try chopped sweet potatoes for similar sweetness and a nice color pop.
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Serving Suggestions
This chowder turns into a full meal when you pair it with some crusty bread for soaking up that tasty broth. Want to get fancy? Hollow out sourdough rolls to make edible bowls. Adding a simple green salad with a light dressing gives a nice fresh contrast to the creamy soup. For parties, try serving small portions in shot glasses topped with a single shrimp and tiny lime wedge for a fancy starter that'll impress your guests.
Common Recipe Questions
- → Can I use frozen shrimp and cod for this stew?
Absolutely, frozen seafood works great in this dish. Just make sure you thaw them all the way and pat them dry before tossing them in.
- → What can I swap for zucchini?
You can throw in chopped yellow squash, sliced carrots, or cut green beans instead of zucchini in your stew.
- → Is this stew hot and spicy?
Nope, this stew isn't spicy on its own, but you can add some red pepper flakes or a chopped hot pepper if you want a kick.
- → How do I make the stew thicker?
For a thicker stew, you can scoop out some and blend it up, then mix it back in. Or stir in a little cornstarch mixed with water while it's cooking.
- → Can I use vegetable broth instead of chicken/seafood broth?
Sure thing, vegetable broth makes a tasty base for this stew and keeps all the flavors while working for folks who don't eat meat.