- July 21, 2026
- 30 Minute Meals
Coconut Corn Chowder Poached Cod
This Coconut Corn Chowder Poached Cod features flaky cod simmered in a creamy coconut corn broth with bacon, jalapeños, and fresh summer corn. An easy one-pan seafood dinner served over orzo.
If you are looking for a seafood dinner that feels special but comes together in one pan, this coconut corn chowder poached cod is it. Sweet summer corn, smoky bacon, and a touch of jalapeño heat come together in a creamy coconut broth that gently poaches the cod right in the pan. It is a comforting bowl that still feels light enough for warm weather.
Why This Recipe Works
- The corn purée gets blended smooth, so the broth turns thick and creamy without any flour or cream
- Poaching the cod directly in the chowder keeps the fish moist and lets it soak up flavor from the broth
- Bacon fat is used to cook the vegetables, which builds a deeper smoky base for the whole dish
- Fresh corn cut straight off the cob adds natural sweetness that balances the heat from the jalapeños
Ingredients
For the Coconut Corn Purée: Fresh sweet corn kernels, coconut cream, seafood stock, kosher salt, and black pepper make up the base of the broth. If you cannot find seafood stock, chicken stock works as a swap.
For the Chowder: Thick-cut bacon, shallots, jalapeños, more fresh corn kernels, smoked paprika, Old Bay seasoning, garlic powder, and cod fillets. Haddock or halibut can stand in for the cod if that is what you have on hand.
For Serving: Cooked orzo, extra crispy bacon, sliced green onions, fresh cilantro, and lime wedges for squeezing over the top.
Instructions
Make the Coconut Corn Purée
Combine the corn kernels, coconut cream, seafood stock, salt, and pepper in a medium saucepan. Bring the mixture to a gentle simmer over medium heat and let it cook for about 5 minutes so the flavors come together.
Take the pan off the heat and let it cool slightly. Carefully pour the mixture into a blender and blend until it is completely smooth. Set the purée aside while you build the chowder base.
Build the Chowder Base
In a large deep skillet or Dutch oven, cook the diced bacon over medium heat until it turns crisp. Move the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pan.
Add the shallots, jalapeños, the remaining fresh corn kernels, and garlic to the bacon fat. Sprinkle in the smoked paprika, Old Bay, and salt. Cook for 5 to 7 minutes, stirring every so often, until the vegetables soften and the corn picks up a little caramelized color.
Stir most of the crispy bacon back into the pan, saving a small handful for garnish later.
Poach the Cod
Pour the blended coconut corn purée into the skillet and stir everything together. Bring the mixture to a gentle simmer.
Season the cod fillets lightly with salt and pepper, then nestle them into the simmering chowder. Cover the pan and poach for 6 to 8 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
Serve
Divide the cooked orzo among four shallow bowls. Place a cod fillet over the orzo in each bowl, then spoon the sautéed corn mixture around the fish. Ladle the creamy coconut corn broth over the top of each serving.
Finish each bowl with the reserved crispy bacon, sliced green onions, fresh cilantro, and a squeeze of lime if you like.
Tips and Variations
- Fresh summer corn gives the best sweetness, but frozen corn works well when fresh is not in season
- For a smokier flavor, grill or char the corn before blending it into the purée
- Full-fat coconut cream makes the richest and silkiest broth, so avoid light coconut milk here
- Store leftovers in an airtight container in the refrigerator for up to 2 days
- Reheat gently over low heat so the cod does not overcook and dry out
What to Pair With
This chowder is rich on its own, so keep the sides simple. A crisp green salad with a light vinaigrette balances the creamy broth. Crusty bread or garlic toast is perfect for soaking up any extra chowder left in the bowl. A cold glass of crisp white wine or a light beer also pairs nicely with the coconut and jalapeño flavors.
FAQ
Can I use frozen corn instead of fresh? Yes. Frozen corn works well when fresh corn is out of season. Fresh corn will give you a sweeter flavor, but frozen is a fine substitute.
What can I use instead of cod? Haddock and halibut are both great substitutes. Choose a firm, flaky white fish that holds up well to poaching.
Can I make the broth ahead of time? Yes. The coconut corn purée can be made a day ahead and stored in the refrigerator. Reheat it gently before adding the sautéed vegetables and poaching the fish.
Is this recipe spicy? The jalapeños add mild heat, and the seeds are removed by default. Leave the seeds in if you want more spice, or use fewer jalapeños for a milder chowder.
What can I serve this over instead of orzo? Rice, couscous, or even mashed potatoes would all work well under the cod and chowder.
More Recipes To Try
Coconut Corn Chowder Poached Cod
Ingredients
Coconut Corn Puree
- 4 fresh Sweet Corn kernels removed
- 1 can Coconut Cream or full fat coconut milk
- 2 cups Stock seafood, veggie, or chicken
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
Chowder Base
- 6 slices Thick Cut Bacon diced
- 2 large Shallots finely diced
- 2 Jalapenos finely diced, leave seeds if you want this to be spicy
- 2 fresh Sweet Corn Cobs kernels removed
- 3 Garlic Cloves minced
- 1 tsp Paprika
- 1/2 tsp Old Bay
- 4 Cod Fillets skin removed
- 1 tsp Salt
- 1 tsp Pepper
For Serving
- 2 cups Cooked Orzo Pasta
- Crispy Bacon
- Green Onion
- Cilantro
Instructions
- In a medium saucepan, combine the kernels from 4 ears of corn, the coconut cream, seafood stock, salt, and pepper. Bring to a gentle simmer over medium heat and cook for about 5 minutes.
- Remove from the heat and allow the mixture to cool slightly. Carefully transfer to a blender and blend until completely smooth. Set aside.
- In a large deep skillet or Dutch oven, cook the diced bacon over medium heat until crisp. Transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pan.
- Add the shallots, jalapeños, garlic, and remaining fresh corn kernels to the bacon fat. Sprinkle in the smoked paprika, Old Bay, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender and the corn is lightly caramelized.
- Stir most of the crispy bacon back into the pan, reserving a small amount for garnish.
- Pour the blended coconut corn purée into the skillet and stir to combine. Bring the mixture to a gentle simmer.
- Season the cod fillets lightly with salt and pepper. Nestle them into the simmering chowder, cover, and poach for 6–8 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
- Divide the cooked orzo among four shallow bowls. Place a cod fillet over the orzo, spoon the sautéed corn mixture around the fish, then ladle the creamy coconut corn broth over each serving.
- Finish with the reserved crispy bacon, sliced green onions, and fresh cilantro.
Notes
- Fresh summer corn provides the sweetest flavor, but frozen corn can be substituted when needed.
- For a smokier flavor, grill or char the corn before blending.
- Use full-fat coconut cream for the richest, silkiest broth.
- Haddock or halibut are excellent substitutes for cod.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Gently reheat over low heat to avoid overcooking the fish.