COCONUT-SOLE CHOWDER WITH LIMA BEANS AND CORN

Coconut-Sole Chowder With Lima Beans and Corn image

Provided by Molly O'Neill

Categories soups and stews, appetizer, main course

Time 1h15m

Yield Six first-course servings or four main-course servings

Number Of Ingredients 17

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Ingredients

7 cups chicken broth, homemade or low-sodium canned
3 cloves garlic, peeled and crushed
1/2 teaspoon crushed red-pepper flakes
4 thin slices fresh ginger
6 small red potatoes, quartered
1 10-ounce package frozen lima beans
1 cup frozen corn
2 teaspoons grated lemon zest
2 teaspoons grated lime zest
2 cups reduced-fat, unsweetened coconut milk
3 sole fillets, about 6 ounces each, cut into 1-inch cubes
1 teaspoon kosher salt
Freshly ground pepper to taste
2 scallions, finely chopped
1/4 cup chopped fresh basil leaves
3 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh mint leaves

Steps:

Combine the chicken broth, garlic, pepper flakes and ginger in a large pot and bring to a boil. Reduce heat and simmer for 45 minutes. Strain, wash the pot and return the broth to it. Bring to a boil. Add the potatoes and lima beans and simmer for 10 minutes. Add the corn and simmer until the vegetables are tender, about 5 minutes longer.
Stir in the lemon and lime zests and coconut milk. Turn the heat to low and add the fish. Cook 5 minutes. Stir in the salt, pepper, scallions and herbs. Immediately ladle into bowls and serve.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 4 grams, Carbohydrate 56 grams, Fat 22 grams, Fiber 7 grams, Protein 27 grams, SaturatedFat 16 grams, Sodium 1014 milligrams, Sugar 8 grams, TransFat 0 grams