Luxurious Coconut Lime Shrimp Cod Chowder

This tropical coconut lime seafood chowder brings beachy vibes straight to your kitchen. The smooth coconut base with succulent seafood makes a dish that's both cozy and refreshing. It's perfect any time - warming you up during cold months or serving as a light but filling dinner when it's warm outside.

I whipped up this chowder during a bout of vacation nostalgia when I was longing for the seaside. Now my family begs for it regularly, saying it beats the pricey seafood joint we visited on our last getaway.

Ingredients

• Shrimp: already peeled and deveined to save time and cook quickly
• Cod fillets: cut into mouth-sized chunks that stay intact in the soup
• Coconut milk: gives that silky non-dairy base, go for full-fat for best results
• Chicken or seafood broth: adds flavor backbone, grab low sodium to tweak salt yourself
• Onion and garlic: build the flavor foundation, sweet onions work great
• Red bell pepper: brings color pop and mild sweetness
• Corn: adds sweet bursts and nice texture contrast
• Zucchini: soaks up surrounding flavors while boosting nutrition, pick firm ones
• Lime juice and zest: adds zing to the whole dish, fresh is way better than bottled
• Olive oil: for cooking everything, regular or extra virgin both work
• Cumin: adds subtle earthy warmth without spiciness
• Fresh cilantro: for topping, skip it if some guests can't stand it

Step-by-Step Instructions

Cook The Base Flavors:

Warm olive oil in a big pot over medium heat until it glistens but doesn't smoke. Toss in chopped onion and garlic, cooking about 5 minutes till they turn see-through and smell amazing. Keep stirring so they don't brown and get bitter.

Add The Veggie Mix:

Throw in your diced red pepper and zucchini with the soft onion mix. Let them cook 4-5 minutes, stirring now and then. They should get a bit tender but still have some bite since they'll keep cooking later.

Start Your Soup Base:

Add your broth, making sure to scrape the pot bottom with a wooden spoon to get all the tasty bits. Let it barely bubble around the edges.

Mix In Creaminess And Flavors:

Stir in coconut milk until it's completely blended with the broth. Add corn kernels, fresh-squeezed lime juice, and grated lime peel. You'll see it turn beautifully creamy. Mix in cumin, salt, and pepper, then let everything bubble gently uncovered for 10 minutes so flavors can mingle.

Add Your Seafood:

Put cod pieces in first since they need a bit more time. After 2 minutes, drop in the shrimp. Let everything cook another 3-5 minutes till shrimp turn pink and cod breaks apart easily. Don't overdo it or your seafood will get rubbery.

Finishing Touches:

Give it a taste and adjust your seasonings. Sometimes an extra squeeze of lime wakes everything up. Take it off the heat once it tastes just right to keep the seafood tender.

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You Must Know

The lime zest is my hidden trick in this dish. My grandma taught me to always grate citrus skin before squeezing it, and in this chowder, those fragrant oils from the zest create something special that juice by itself just can't match. Whenever I cook this, my kitchen smells like we're dining at a seaside cafe.

Make Ahead Strategies

This soup works great for planning ahead if you do one key thing differently. Make everything except adding the seafood. Let this base cool down and keep it in the fridge up to 2 days. When you're ready to eat, heat the base until it's gently bubbling, then toss in your seafood right before serving. This keeps your seafood from getting tough and chewy when warmed up again.

Ingredient Substitutions

What's great about this chowder is how adaptable it is. No cod? Try haddock, halibut, or even tilapia instead. Vegetarians can skip seafood completely and throw in extra veggies like cauliflower and potatoes for substance. You can use light coconut milk to cut calories, though your soup won't be quite as rich. Don't want corn? Chopped sweet potatoes work nicely with similar sweetness and pretty color variety.

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Serving Suggestions

This chowder turns into a full meal when you pair it with some crusty bread for soaking up all that tasty broth. Want to impress? Serve it in hollowed-out sourdough loaves as edible bowls. A simple green salad with light dressing makes a nice contrast to the creamy soup. For parties, try serving tiny portions in shot glasses topped with a single shrimp and thin lime slice for a fancy starter.

FAQs About the Recipe

→ Can I use frozen shrimp and cod for this chowder?

Absolutely! Frozen seafood works great here. Just make sure you thaw them fully and pat them dry with paper towels before cooking.

→ What can I substitute for zucchini?

You can swap in chopped yellow squash, sliced carrots, or cut green beans if you don't have zucchini handy.

→ Is this chowder spicy?

Nope, it's pretty mild. But if you like heat, throw in some red pepper flakes or a chopped jalapeño to jazz it up.

→ How do I thicken the chowder?

Want it thicker? You can scoop out a cup, blend it smooth, and stir it back in. Or mix a little cornstarch with cold water and add while it's bubbling.

→ Can I use vegetable broth instead of chicken/seafood broth?

Veggie broth works perfectly fine! It'll still give you tons of flavor and makes it suitable for folks who don't eat meat products.