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Summer Tilapia and Bok Choy Chowder

A light, coconut-milk chowder with flaky tilapia, sweet corn, and crisp bok choy, finished with lime — a warm-weather take on a classic New England chowder.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Calories: 385
Ingredients Method

Ingredients
  

  • For the Broth
  • 2 tablespoons unsalted butter
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 2 medium Yukon gold potatoes diced small
  • 3 cups fish or vegetable stock
  • 1 cup fresh corn kernels about 2 ears
  • 1 cup full-fat coconut milk
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • For the Finish
  • 1 pound tilapia fillets cut into 1.5-inch pieces
  • 3 baby bok choy stems and leaves separated and sliced
  • Juice of 1 lime
  • 1/4 cup fresh cilantro chopped
  • Pinch of red chili flakes optional

Method
 

  1. Melt the butter in a heavy pot over medium heat. Add the onion and cook for 4 minutes, until soft and translucent, not browned.
  2. Stir in the garlic and ginger and cook for 30 seconds, just until fragrant.
  3. Add the potatoes and stock. Bring to a simmer and cook for 10 to 12 minutes, until the potatoes are just tender.
  4. Stir in the corn, coconut milk, and smoked paprika. Simmer gently for 3 minutes.
  5. Season the tilapia with salt and pepper, then lower it into the broth in a single layer. Poach for 4 to 5 minutes, until opaque and flaky.
  6. Add the bok choy stems and cook for 2 minutes, then stir in the leafy tops and cook for 1 more minute.
  7. Remove from heat, stir in the lime juice, taste for salt, and serve topped with cilantro and chili flakes.