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.

Course Main Course

Cuisine American

Keyword coconut corn chowder poached cod

Prep Time 15

Cook Time 15

Servings Servings

Calories 762kcal

Author Bon Appeteach

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.

Nutrition