Autumn Fish Chowder with Kamut

September 12, 2011
This warming fish chowder recipe combines the hearty, fall flavors of kamut and sweet potatoes with a tropical twist from coconut milk. 
Autumn Fish Chowder with Kamut Recipe | Fake Food Free
I saw a fish chowder in a magazine recently and immediately started thinking of ways I could adapt it. I thought fall, tropics and whole grains all at once, but wasn’t quite sure what direction to go with it.

So I went with all three.

After seeing kamut in a cold grain salad when eating out recently, I bought some hoping to substitute it for wheat berries sometime. If you haven’t had it before, when cooked, kamut has the chewy texture like a wheat berry although the grain is slightly longer. So that took care of the whole grain part.

The tropical part comes from coconut milk. Actually I could say tropical-slash-Asian because the soup reminds me of some we had in SE Asia. I worked in a little autumn with some diced sweet potato.

Autumn Fish Chowder with Kamut Recipe | Fake Food Free 

I was incredibly pleased with the result. While it was cooking, I spent the whole time thinking what type of herb or spice I would use to flavor it. Turns out I added nothing, but salt and pepper. All the other ingredients had plenty of flavor on their own.

I used cod as the white fish, and believe it or not, canned salmon. Obviously canned isn’t my first choice, but I had some that had been around a while and no fresh on hand. The soup would also be great with shrimp, scallops or any kind of seafood.
Autumn Fish Chowder with Kamut Recipe | Fake Food Free

Autumn Fish Chowder with Kamut
Inspired by Wild Rice & Fish Chowder, Midwest Living Recipes for All Seasons Vol. 2

Makes: 4 to 6 servings


1 tbsp unsalted butter
1 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 medium sweet potato, peeled and chopped
1 large red potato, peeled and chopped
¾ cup kamut, cooked and drained
4 oz. white fish, cubed
4 oz. wild salmon, cubed (or canned salmon)
¾ cup coconut milk
1 tsp salt
¼ tsp black pepper
In a 3-quart soup pot, melt the butter and olive oil over medium heat. Add the onion, cook about 7 minutes and then add the garlic. Stir in the potatoes and cook for 2 to 3 minutes longer. Stir in the kamut.
Add just enough water to barely cover the potatoes. Partially cover the pot with a lid, bring to a simmer over medium-high heat and cook 7 to 10 minutes or until the potatoes are slightly tender. Add the fish and simmer 3 to 5 minutes more, until the fish is cooked or heated through.
Stir in the coconut milk, salt and pepper. Serve warm. 
Autumn Fish Chowder with Kamut Recipe | Fake Food Free
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  • Sonia (Nasi Lemak Lover) September 12, 2011 at 3:48 am

    This sound healthy and comfort!

  • Viv September 12, 2011 at 5:37 am

    so warm and hearty! 🙂 and the photo looks like it came straight from a magazine – beautiful presentation!

  • Andrea September 12, 2011 at 6:25 am

    YUM! I love fish type stews, they are so tasty and make the house smell awesome. I like using cod as well, it’s has a much stronger presence adding more to the dish. Nice work!

  • emily (a nutritionist eats) September 12, 2011 at 11:14 am

    Love this twist – I don’t think I’ve ever cooked with kamut before – I’ve had kamut bread but that is it. (And I have a ton of canned salmon to use up, perfect!)

  • Marianne (frenchfriestoflaxseeds) September 12, 2011 at 11:03 pm

    Sounds delicious. I can see subbing in halibut for the cod and definitely using fresh salmon (mostly because I have the luxury of doing so, being on the west coast). Shrimp and scallops sound good too. With a nice piece of rustic, crusty bread…yum.

  • Lori September 13, 2011 at 6:34 am

    Sonia – It’s been great for the fall-like weather coming around in the south central US.

    Viv – Wow, thanks so much!

    Andrea – You are so right about the smell. Once the fish and coconut milk got going, it smelled so good!

    Emily – To me, it is almost exactly like wheat berries. Same texture.

    Marianne – You just had to bring up your salmon. 😉 Halibut would be great and definitely the bread!

  • Juliana September 13, 2011 at 11:29 am

    Lori, I love fish chowder and yours look delicious, especially with coconut milk…yummie!
    Hope you are having a wonderful week ahead 🙂

  • Michelle @ Find Your Balance September 14, 2011 at 8:55 am

    Simple, love it. I could throw all of those ingredients in the slow cooker!

  • OysterCulture September 17, 2011 at 9:17 pm

    Yum, this recipe has something for everyone.

  • kat September 20, 2011 at 6:43 am

    What an interesting take on fish chowder. We learned a bit about canned salmon while in Alaska & if its done right it can be quite good.

  • Deb in Hawaii September 25, 2011 at 7:28 pm

    I like the way your mind works. 😉 This chowder looks so healthy and hearty. Yum! 😉