Coconut cod chowder is the perfect dish for Captain Hook, as you only need one hand to eat it!
Dream of Tropical islands, with coconut palms, a turquoise sea lapping onto a perfectly white coral sand…. and enjoy this filling, one-pot dish! The coconut milk, butternut squash, and sweetcorn give this recipe a creamy, nutty sweetness that appeals to young palates.
This spoonable meal, with soft fish and potato make it very easy to eat if you don’t have any teeth (so a great one for weaning, teething babies- or great grandmas (wink)!!). This is nice topped with chopped, red chilli if you like to spice things up. The crunchy, salty tortilla chips go well with this family friendly recipe, because you can use them for dipping. Also the texture contrasts well with the thick soup. If you are not lucky enough to live on a tropical island, my chowder is a perfect hot lunch to slurp from a thermos flask, if you are out and about in chilly weather.
I first tried chowder in fabulous San Fransisco, where clam chowder is served, poured into a hollowed out sour dough roll, instead of in a bowl- a delicious and genius way to avoid the washing up!
Suitable for freezing
Preparation and cooking time: 30 minutes
1 tin coconut milk
1 medium potato
1 small butternut squash
3 frozen cod steaks
100g frozen sweetcorn
1 pack tortilla chips to serve
- Peel the potato and butternut squash and dice into approx 1 Cm cubes.
- Put the coconut milk in pan with potatoes and squash and bring to boil. Once tender, mash and chop until smooth (ish).
- Add the sweetcorn and cod steaks. Simmer, breaking up the cod as it cooks. Serve once cooked through with tortilla chips (either in a bowl or San Fran style in a large bread roll!).
TIP: To spice this up for adults, this soup goes really well with some chilli flakes or chopped fresh chilli sprinkled on top. If you or your children prefer your soup less thick, add some chicken stock to thin it, without loosing flavour.