Fish chowder brings back fond memories of summer on the northeastern American seaboard; fish fries, clam bakes, crab cakes, and lobster boils. This chowder is an adaptation of a traditional chowder using local Thai ingredients, adding a zesty flavor note to an easy seaside summer supper that is sure to please a hungry crowd!
For the stock:
- 6 kaffir lime leaves
- 1 2 inch slice of galangal (or ginger)
- 2 lemon grass stalks, cut in half and crushed
- 2 garlic cloves, crushed
- 1 small hot green chili, crushed
- 1 medium onion, diced
- 2 Roma tomatoes, seeded and diced
- 8 cups of fish stock, or water
Add all the ingredients to a good sized pot and bring to a boil. Turn the heat down to a simmer and cook for 40 minutes. Remove from the heat and fish out the lime leaves, galangal, lemon grass, garlic cloves, and green chili. Set aside while you prepare the ingredients for the chowder.
For the chowder:
- 2 sweet corn, kernels cut off the cob, scraping the cob to release the juices
- 1 large potato, peeled and cubed
- 1 carrot, peeled and diced
- 1 tablespoon fish sauce
- 1 cup coconut milk
- 12 ounces fresh firm white fish, bones removed and cut into bite size cubes
- 1 teaspoon flaky sea salt
- 1/2 cup celery leaves, torn (or broad leaf parsley)
- Lime wedges, fresh ground pepper, and red chili flakes for serving
Reheat the stock to a boil and add the corn, potatoes, and carrots. Simmer until the potatoes are just tender.
Add the fish sauce and the coconut milk and bring stock back to a boil. Lower the heat and add the fish. Simmer for 8 minutes. Add the salt and celery leaves and simmer 2 minutes.
Ladle the chowder into shallow soup bowls and serve with fresh lime wedges, fresh ground pepper, and a pinch of red chili flakes.