Ingredients & Substitutes

Instructions

1. 1

   In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat and sauté 1 diced large yellow onion and 2 diced celery stalks for 5 minutes until softened, then add 2 minced cloves of garlic and cook for an additional 1 minute until fragrant.

2. 2

   Pour in 4 cups of vegetable broth, add 2 diced medium Yukon Gold potatoes and 2 cups of frozen corn kernels, bringing the mixture to a simmer and cooking for 10-12 minutes until the potatoes are fork-tender.

3. 3

   Stir in 2 cans (13.5 ounces each) of full-fat coconut milk and 1/2 teaspoon of smoked paprika, then bring the chowder to a very gentle simmer, ensuring it does not boil.

4. 4

   Gently add 450 grams of peeled and deveined Gulf shrimp and 450 grams of cod fillets cut into 2-inch pieces to the simmering chowder, ensuring the seafood is mostly submerged.

5. 5

   Poach the seafood for 5-7 minutes, or until the shrimp turn pink and opaque and the cod flakes easily with a fork, being careful not to overcook.

6. 6

   Season the chowder with salt and black pepper to taste, then stir in 1/4 cup of chopped fresh parsley before serving hot.