Coconut Curry Chowder

Serves: 6
Total Calories: 131


1 large red bell pepper chopped
1 large white onion chopped
1/4 cup chopped fresh cilantro
2 large russet potatoes cubed
1 pound solid white frozen fish filet thawed and cubed
2 (14.5-ounce) cans
1/4 cup curry powder
1 tablespoon minced garlic
1 tablespoon salt
1 teaspoon black pepper


1. Chop the bell pepper.
2. Chop the onion.
3. Chop the cilantro.
4. Peel the potatoes and cut into 1?2 inch cubes.
5. Remove and discard any skin or bones from the fish, then cut it into 1-inch cubes.
6. Put all the ingredients in a large pot over medium-low heat. Stirring occasionally, simmer for 2 hours or until the potatoes are tender (not soft/not crunchy).
7. Ladle the piping hot soup into bowls and serve immediately.

Important tips
* Keep the heat low or the coconut milk will separate.
* Salt helps bring out the flavor of this chowder. The 1 tablespoon in the ingredient list is a starting point. Before serving, taste the soup and add more salt (1/2 teaspoon at a time) until it goes from bland to sweet.

Nutritional Facts:

Serves: 6
Total Calories: 131
Calories from Fat: 38

This Coconut Curry Chowder recipe is from the Your Time to Cook Cookbook. Download this Cookbook today.

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