This warming fish chowder recipe combines the hearty, fall flavors of kamut and sweet potatoes with a tropical twist from coconut milk.
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 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
Inspired by Wild Rice & Fish Chowder, Midwest Living Recipes for All Seasons Vol. 2
Makes: 4 to 6 servings
Ingredients:
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
Prep:
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.
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