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Chowder With Asian Flavours

by . Featured in NIGELLA EXPRESS
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Introduction

This is the perfect supper on those days when a knife and fork seem like just too much work. It's instantly comforting but spirited enough to make one feel invigorated rather than stultified by eating it. And although, to many, replacing the regular milk with coconut milk, dispensing with the flour and butter - the roux - altogether and taking the south east Asian route rather than the traditional one, might seem an abomination, I love it so much better than the anyway-more-laborious-to-prepare original.

Children may prefer the lime juice reduced and the chilli removed. I think it is perfection as it is.

This is the perfect supper on those days when a knife and fork seem like just too much work. It's instantly comforting but spirited enough to make one feel invigorated rather than stultified by eating it. And although, to many, replacing the regular milk with coconut milk, dispensing with the flour and butter - the roux - altogether and taking the south east Asian route rather than the traditional one, might seem an abomination, I love it so much better than the anyway-more-laborious-to-prepare original.

Children may prefer the lime juice reduced and the chilli removed. I think it is perfection as it is.

Chowder With Asian Flavours
Photo by Lis Parsons

Ingredients

Serves: 4

Metric Cups
  • 750 millilitres chicken stock
  • 500 grams baking potatoes (peeled and cut into 5mm / ¼ inch cubes
  • 100 grams baby leeks (cut into 1cm / ½ inch slices)
  • 125 grams baby sweetcorn (cut into 5mm / ¼ inch slices)
  • 2 bay leaves
  • 1 teaspoon ground mace
  • 1 x 400 millilitres can coconut milk
  • 600 grams skinless smoked cod fillets (cut into 2.5cm / 1 inch cubes)
  • 60 millilitres lime juice
  • 250 grams small or medium frozen prawns
  • 300 grams canned sweetcorn kernels (drained)
  • 1 teaspoon maldon salt (or ½ teaspoon table salt)
  • 1 long fresh red chilli pepper (deseeded and finely chopped)
  • 20 grams fresh coriander (finely chopped)
  • 3 cups chicken broth
  • 1 pound baking potatoes (peeled and cut into 5mm / ¼ inch cubes
  • 4 ounces baby leeks (cut into 1cm / ½ inch slices)
  • 4 ounces baby sweetcorn (cut into 5mm / ¼ inch slices)
  • 2 bay leaves
  • 1 teaspoon ground mace
  • 14 fluid ounce can coconut milk
  • 20 ounces skinless smoked cod fillets (cut into 2.5cm / 1 inch cubes)
  • ¼ cup lime juice
  • 8 ounces small or medium frozen shrimp
  • 1½ cups canned sweetcorn kernels (drained)
  • 1 teaspoon sea salt flakes (or ½ teaspoon table salt)
  • 1 long fresh red chile pepper (deseeded and finely chopped)
  • ½ cup cilantro (finely chopped)

Method

  1. Bring the stock to the boil in a medium-sized pan. Cook the chopped potatoes, leeks and baby corn in the stock with the bay leaves and mace for about 10 minutes or until tender.
  2. Add the coconut milk, chopped smoked fish and the lime juice. Bring the pan back to the boil and let it simmer for a minute or so.
  3. Tip in the prawns and sweetcorn and once again let it come back to the boil to heat them through. Season with the salt and then serve.
  4. Decorate each bowl with some chopped chilli and pungent, leafy coriander.
  1. Bring the stock to the boil in a medium-sized pan. Cook the chopped potatoes, leeks and baby corn in the stock with the bay leaves and mace for about 10 minutes or until tender.
  2. Add the coconut milk, chopped smoked fish and the lime juice. Bring the pan back to the boil and let it simmer for a minute or so.
  3. Tip in the prawns and sweetcorn and once again let it come back to the boil to heat them through. Season with the salt and then serve.
  4. Decorate each bowl with some chopped chilli and pungent, leafy coriander.

Tell us what you think

What 5 Others have said

  • Delicious and so easy to make. Taste a little of the chilli before scattering over as it's so hard to tell how hot they are when store bought in the UK.

    Posted by Chris01 on 19th March 2016
  • So delicious !!

    Posted by Sara* on 2nd February 2015
  • It took next to no time at all to cook it and the outcome is spectacular. I love a good chowder and this lighter version is just perfect.

    Posted by Hairychested on 12th January 2014
  • Loved it. A light winter warmer :D

    Posted by ciaranic on 30th April 2013
  • I cooked this dish last night and it was delicious. Be sure to taste the chowder prior to adding the salt as mine was already very salty due to the cod. Thanks Nigella!

    Posted by melbournefoodielucy on 3rd June 2012
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