Autumn Fish Chowder with Kamut

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.

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

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 salmon, cubed
¾ cup coconut milk
1 tsp salt
¼ tsp black pepper

In a small soup pot melt the butter and olive oil over medium heat. Add the onion, cook about 7 minutes and 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. Increase the heat to medium-high and cook 7 to 10 minutes or until the potatoes are slightly tender. Add the fish and cook (or heat, if using canned) through, about 3 to 5 minutes more.
Add the coconut milk, salt and pepper. Serve hot. Makes 4 to 6 servings.

Comments

  1. says

    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!

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