Fish Chowder with Coconut milk

Here's another delicious fish meal recipe, very timely for the Lenten season.
Fish with creamy coconut milk.

2 cups pure coconut milk
1 cup flaked white fish

3 tbsp. grated cheddar cheese

1 tbsp. cooking oil

1/4 cup sliced white onions

1 cup diced potatoes
salt and pepper to taste
dash of red paprika

2 cups water or additional liquid for desired thickness of chowder

cracker crumbs for garnishing
sprig of green onions

Saute onions, add flaked fish, potatoes, and coconut milk.
Cook in low heat and stir constantly to prevent burning.
Add potatoes.
Continue cooking until potatoes are done, then add grated cheese and seasonings [salt & pepper]. Add hot water to desired consistency or thickness.
Garnish with bits of crackers, paprika and green onions.


Can replace coconut milk with undiluted evaporated milk.
Clam, shrimp or crab meat maybe added to fish for Seafood chowder.

Carrot can be added for color and nutrients.



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