Coconut Cod Chowder

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Coconut Cod Chowder

Course: Soup/Stew
Keyword: dairy-free, gluten-free, grain-free, seafood
Calorie: 300-400, Under 350
Protein: 21-30g, Over 20g
Servings: 4
Calories: 338kcal


  • 1 tsp Coconut Oil
  • 1/3 cup Shallot (chopped in large chunks)
  • 1 tsp Ginger (minced)
  • 2 Garlic (cloves, minced)
  • 2 Sweet Potato (cut into large cubes)
  • 1 1/2 cups Canned Coconut Milk
  • 1/2 cup Water
  • 1/2 tsp Sea Salt
  • 1/2 tsp Turmeric
  • 2 Cod Fillet
  • 2 stalks Celery (sliced)
  • 2 tbsps Lime Juice
  • 1/4 cup Cilantro (optional, for topping, chopped)


  • In a large pot over medium heat, add the oil and the shallot and cook for 2 to 3 minutes, until just cooked through. Then add the ginger and garlic and cook for 30 seconds, until fragrant. Add the potatoes, coconut milk, water, salt and turmeric. Bring to a boil, and then reduce to a simmer. Cook for 8 to 10 minutes, until the potatoes are fork-tender.
  • Add the cod and simmer for 4 minutes. Add the celery and cook for an additional 4 to 5 minutes, until the cod is cooked through and flaky. Remove from the heat and stir in the lime juice. Divide between bowls and top with cilantro, if using. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Serving Size

    One serving is approximately 1 1/2 cups of chowder.
  • Fillet Size

    One fillet is equal to 231 grams or 8 ounces.
  • More Flavor

    Add chili flakes on top.
  • No Cod

    Use halibut instead.


Serving: 4g | Calories: 338kcal | Carbohydrates: 20g | Protein: 23g | Fat: 18g | Cholesterol: 50mg | Sodium: 435mg | Fiber: 3g | Sugar: 5g | Vitamin A: 9429IU | Vitamin C: 7mg | Calcium: 63mg | Iron: 1mg

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