Cod & Coconut Chowder

This chowder is inspired by Caldo Santo, a fish and coconut soup eaten during lent in Puerto Rico.

It's light and hearty all at once. The most important thing is that you use waxy potatoes— red bliss, fingerlings, or any other small potatoes.


This recipe serves 2


Ingredients:


3 Tablespoons butter

4 leeks

3 garlic

1" piece of ginger

3 cups of water or fish stock

1 teaspoon salt

2 bay leaves

1 can coconut milk