This isn't your grandmother's chowder — and that's a good thing. Coconut milk replaces heavy cream for a lighter, dairy-free base that still feels indulgent. Chunks of sweet potato add natural sweetness and body, while fresh ginger and a squeeze of lime bring Southeast Asian warmth to every spoonful. Wild Alaskan cod holds its shape perfectly in the broth, breaking into satisfying flakes.

Ingredients

• 1 lb wild Alaskan Pacific cod portions, thawed, cut into 1.5-inch pieces
• 1 tablespoon coconut oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 1 large sweet potato, peeled and cubed (½ inch)
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups low-sodium fish or vegetable broth
• 1 tablespoon fish sauce
• Juice of 2 limes
• ¼ teaspoon red pepper flakes
• Salt to taste
• Fresh cilantro and sliced scallions for garnish

Instructions

1. Build the base: Heat coconut oil in a large Dutch oven over medium heat. Sauté onion 4 minutes until softened. Add garlic and ginger, cook 1 minute until fragrant.
2. Add sweet potato: Add cubed sweet potato, coconut milk, broth, fish sauce, and red pepper flakes. Bring to a simmer and cook 12-15 minutes until sweet potato is fork-tender.
3. Add the cod: Gently nestle cod pieces into the chowder. Cover and simmer 5-6 minutes until fish is opaque and flakes easily. Avoid stirring vigorously to keep the cod in nice chunks.
4. Finish: Remove from heat, stir in lime juice, and season with salt. Ladle into bowls and garnish generously with cilantro and scallions.