Coconut Curry Chowder Recipe

Name: Coconut Curry Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 fish filets, cubed; 2 cans (14.5 ounces each) coconut milk; 1/4 cup curry powder; 1 tablespoon minced garlic; 1 tablespoon salt; 1 teaspoon black pepper

Servings: persons

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 fish filets, cubed
2 cans (14.5 ounces each) coconut milk
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.
7
Stirring occasionally, simmer for 2 hours or until the potatoes are tender (not soft/not crunchy).
8
Ladle the piping hot soup into bowls and serve immediately.

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large red bell pepper, chopped, 1 large white onion, chopped, 1/4 cup chopped fresh cilantro, 2 large russet potatoes, cubed, and more.

Yes, Coconut Curry Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Curry Chowder

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