Chipotle coconut and sweet corn with Pacific white fish confit

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

Sauté Vegetables

Stir in diced potatoes and cook for another 5 minutes.

Cook Potatoes

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.

Combine Ingredients

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

Prepare Oil Mixture

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

Cook Fish

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

Assemble Chowder

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

Garnish and Serve

coconut milk

vegetable broth

sweet corn kernels

chipotle peppers in adobo sauce

onion, diced

garlic, minced

potatoes, diced

olive oil

salt

black pepper

Pacific white fish (such as cod or halibut)

lemon zest

fresh thyme

fresh cilantro, chopped

lime wedges

Chowder

Make Chowder Recipe in just 1h 15m. Chipotle coconut and sweet corn with Pacific white fish confit

Chowder Recipe

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