Pacific Rim Chowder

Recipe courtesy of Simon Sobolewski and Kunai Ghose, Red Fish Blue Fish
Show: Eat St. Episode: Gone Fishin'
TOTAL TIME: 50 min
Prep: 20 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 1 (15-ounce) can corn, drained and liquid reserved
  • 1 1/2 cups diced onion
  • 1 1/2 cups diced carrot
  • 1 1/2 cups diced celery
  • 1 1/2 cups diced parboiled potatoes
  • 1 bunch cilantro, leaves picked and stalks minced
  • 2 ounces crushed garlic
  • 2 teaspoons toasted ground coriander seeds
  • 1 teaspoon toasted ground cumin
  • 2 teaspoons sea salt and pepper mix
recipe tools

Directions

Saute the corn, onions, carrots, celery, potatoes, cilantro stalks, garlic, coriander seeds, cumin, and salt and pepper in the oil until the veggies are soft, about 15 minutes.

Add the tomatoes, coconut milk, chili sauce, chipotle puree, hot sauce, Worcestershire sauce and fish and simmer for 15 minutes.

Serve garnished with cilantro leaves and green onions.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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