Coconut Curry Chowder

Name: Coconut Curry Chowder
Ingredients: 1 large red bell pepper, chopped; 1 large white onion, chopped; 1/4 cup chopped fresh cilantro; 2 large russet potatoes, cubed; 1 pound solid white fish filets, cubed; 2 cans (14.5 ounces each) coconut milk; 1/4 cup curry powder; 1 tablespoon minced garlic; 1 tablespoon salt; 1 teaspoon black pepper

10 ingredients

8 steps

Ingredients

1 large red bell pepper, chopped
1 large white onion, chopped
1/4 cup chopped fresh cilantro
2 large russet potatoes, cubed
1 pound solid white fish filets, cubed
2 cans (14.5 ounces each) coconut milk
1/4 cup curry powder
1 tablespoon minced garlic
1 tablespoon salt
1 teaspoon black pepper

Directions

1

Chop the bell pepper.
2

Chop the onion.
3

Chop the cilantro.
4

Peel the potatoes and cut into 1/2-inch cubes.
5

Remove and discard any skin or bones from the fish, then cut it into 1-inch cubes.
6

Put all the ingredients in a large pot over medium-low heat.
7

Stirring occasionally, simmer for 2 hours or until the potatoes are tender (not soft/not crunchy).
8

Ladle the piping hot soup into bowls and serve immediately.