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.
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.
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 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