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Chowder recipe served on a plate, by Pekin the Chef

Jun 08 2026

Restaurants›Red Fish Blue Fish›Chowder Recipe

Chowder Recipe

Inspired by Red Fish Blue Fish

Time1h 15m

Serves4

Chipotle coconut and sweet corn with Pacific white fish confit

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Ingredients

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Chowder Base

2 cups Coconut milk

2 cups Vegetable broth

1 cup Sweet corn kernels

1 tsp chipotle peppers in adobo sauce

1 medium Onion, diced

3 cloves Garlic, minced

2 medium potatoes, diced

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Fish Confit

1 lb Pacific white fish (such as cod or halibut)

1 cup olive oil

1 tsp Lemon zest

1 tbs fresh thyme

1 tsp Celtic sea salt

Garnish

2 tbs Fresh cilantro, chopped

1 to taste Lime wedges

Method

Chowder Preparation

1

Sauté Vegetables

In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sauté until translucent.

2

Cook Potatoes

Stir in diced potatoes and cook for another 5 minutes.

3

Combine Ingredients

Add coconut milk, vegetable broth, sweet corn, chipotle peppers, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.

Fish Confit Preparation

4

Prepare Oil Mixture

Preheat the oven to 200°F (93°C). In a baking dish, combine olive oil, lemon zest, thyme, and salt.

5

Cook Fish

Place the fish in the oil mixture, ensuring it's fully submerged. Bake for about 45 minutes until the fish is tender and flaky.

Final Assembly

6

Assemble Chowder

Ladle the chowder into bowls, topping each with pieces of the fish confit.

7

Garnish and Serve

Garnish with fresh cilantro and serve with lime wedges on the side.